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Food Facts 
for the Home-Maker 



Food Facts 
for the Home- Maker 

BY 
LUCILE STIMSON HARVEY, A.M. 

Town Dietitian, Brookline, Mass. 




BOSTON AND NEW YORK 

HOUGHTON MIFFLIN COMPANY 

THE RIVERSIDE PRESS CAMBRIDGE 
1920 



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COPYRIGHT, 1920, BY LUCILE STXMSON HARVEY 
ALL RIGHTS RESERVED 



MAK 31 rd^O 
©CU565413 



TO 

E. A. H. 



PREFACE 

This book is intended to be a help to the young house- 
keeper who is starting out in the new home without 
either a knowledge of science or the technical training 
which could help her. This is more often the case of the 
girl who has been to college and has devoted her time 
to other subjects outside the home, so that she starts in 
handicapped on the business of home-making, than it 
is the case of her sister who has stayed at home and 
has been trained there by her mother. 

The book is also intended to help those women who 
have kept house for years and who are excellent cooks 
and careful planners. It should give a scientific founda- 
tion to their technical skill, showing them the reasons 
why they have been doing certain things all their lives, 
and perhaps showing them ways in which they may 
shorten processes and thus save time and energy. 

In preparing this book I have used material I have 
been gathering for some years, but this has been modi- 
fied, or at least clarified, by what I have learned in ten 
years' experience in my own home, where for much of 
the time I have done all the cooking. I have used some 
of this material in my lectures during the past two 
years and a half in my classes in Dietetics for the Red 
Cross, in Food Conservation at Wellesley College, and 
at the Brookline Food Center under the auspices of the 
Public Safety Committee. 

Few women realize the great importance of the 
proper feeding of the family. Undernourishment among 



viii PREFACE 

our children in the United States is far more prevalent 
than is generally supposed, and is found quite as often 
in the homes of the well-to-do as in those of the poor. 
It is the result of ignorance rather than of poverty or 
the high cost of food. Children need a well-chosen but 
simple diet. 

This book is written primarily to show mothers how 
they can feed their children easily and economically. 
A little attention to the subject by the home-makers 
will make the greatest difference to the nation in pro- 
ducing strong, well-nourished men and women, cap- 
able of doing their part in carrying the great responsi- 
bilities placed upon our country at this time. I have a 
great hope that the mothers and home-makers of 
America will take the lessons of this book to heart and 
that it may play some real part in giving us a stronger 
and sterner race. 

This book, while it contains some recipes, is not in- 
tended to compete with cook-books, but rather to sup- 
plement them. I have kept the order of material 
customarily used in cook-books, that of following the 
courses of a dinner. This necessitated the present order 
of the two chapters on fats and sugars. If I had adhered 
more closely to the discussion of foods according to 
their chemical composition, these two chapters would 
have appeared in reverse order. 

Acknowledgment is due to the Department of Uni- 
versity Extension of the Board of Education of the 
Commonwealth of Massachusetts for permission to 
use, in chapter xiv, the material which I prepared two 
years ago for the Department course entitled "Foods 
and Nutrition." I also wish to take this opportunity to 



PREFACE ix 

thank the Walter M. Lowney Company of Boston for 
permitting me to reprint the plates showing the cutting 
of meat from the Lowney Cook-Book (The Walter M. 
Lowney Co., Boston, 1908). I am indebted to my sister 
Dorothy Stimson, Ph.D., for her assistance in revising 
the text. 

L. S. H. 
Brookline, Mass. 
September, 19 19 



CONTENTS 

I. The Importance of Food i 

The housekeeper's responsibility; the profession 
of housekeeping; health dependent on food; 
food habits 

II. The Kitchen as a Workshop 6 

Skilled labor in the kitchen; plan of kitchen; 
kitchen equipment : labor-saving devices ; stoves ; 
care of stoves; refrigerators; sink; utensils; 
cleanliness essential; dish-washing; personal 
cleanliness 

III. The Composition of Foods 17 

What is a "food " ; water; carbohydrates : starch 
and sugars, woody fiber; fats; protein; mineral 
matter: iron, calcium, sodium, potassium; 
"vi taurines" 

IV. Milk and Eggs 26 

Dairying, an essential industry; make-up of 
milk ; value of milk as food ; how to use milk ; 
care of milk ; grades of milk ; value of skimmed 
milk. Eggs : how to cook ; care of eggs 
Recipes : milk soups ; egg dishes 

V. Meat 42 

What it is made of; what makes meat tough; 
cuts of beef ; ways of cooking meat ; soup-mak- 
ing; roasting; broiling; stewing; poultry: to 
dress a chicken ; to truss a bird ; giblets 
Recipes: soup stock; stews; other meat dishes 

VI. Fish 69 

Groups of fish; buying fish; preserving of fish; 
care of fish 

Recipes : baked fish ; fillets of fish ; salt fish ; shell- 
fish 



xii CONTENTS 

VII. Other Meat Substitutes : Cheese and Legumes 85 
Cheese: food value; kinds; ripening; digestion 
of; care in the home; use in the diet 
Legumes: value as food; how to use; peanuts; 
nuts 

Recipes: cheese dishes; pea and bean soups; 
legumes as meat substitutes 

VIII. Cereals 105 

Changes starch undergoes; source of starch; 
structure of kernel; use of grains for food; 
milling; grains used for bread-making; barley; 
corn ; oats ; rice ; rye ; breakfast cereals ; cooking 
of cereals 

Recipes: cereal soups; baked dishes; oatmeal 
pudding 

IX. Flour Mixtures 120 

Wheat; flours; proportions for mixtures; effect 
of ingredients; methods of mixing; leavening 
agents; soda and sour milk; baking-powders; 
yeast 
Recipes : muffins ; breads ; cakes 

X. Fruits and Vegetables 145 

Composition ; a source of minerals ; a source of 
" vitamines "; grouping of vegetables; cooking 
of vegetables; uses of fruit; summary of the 
cooking of vegetables; pectin 
Recipes : vegetable soups ; potato dishes ; vege- 
tables 

XI. Fats 164 

Digestion; need to save fats; nature of; use of; 
table fats; cooking fats: animal, vegetable; 
place in the diet; rules to avoid waste; render- 
ing; care 
Recipes: savory fats; salad dressings; salads 

XII; Sugar 181 

Value as food; danger of improper use; sugar 
supply ; kinds of sugars ; complex, cane ; simple, 
glucose, fruit; action on boiling; caramel; how 
to use sugar 



CONTENTS xiii 

Recipes: candy; starch puddings; fruit pud- 
dings; pudding sauces; gelatine desserts; 
whipped-cream desserts ; frozen desserts 

XIII. Food Accessories: Beverages and Condi- 
ments 211 

Place of tea and coffee in the diet; tea, kinds, 
how to make; coffee; cocoa; fruit drinks; 
herbs ; spices ; extracts ; pickles 
Recipes : coffee ; chocolate ; cold drinks ; mar- 
malades ; conserves ; pickles 

XIV. The Use of Food in the Body 229 

The process one of combustion ; the organs of 
digestion: mouth, stomach, intestines; influ- 
ences for good digestion ; absorption ; the uses 
of food in the body; elimination of wastes 

XV. The Measurement of Food Values 238 

The body need for fuel ; fuel foods ; the heat 
unit, the calorie; 100-calorie portions; a suf- 
ficient diet ; dietary standards ; need for build- 
ing material; protein needed; other sub- 
stances needed 

XVI. The Making of Menus 248 

Cost of food; five food groups; division of 
food into meals ; variety essential ; breakfast ; 
luncheon and supper; dinner 
Menus for dinners 

XVII. Food for Infants and Young Children 260 
Mother's milk best; conditions affecting 
breast feeding; modifying cow's milk; other 
foods for infants; regular feeding hours; 
cereal gruels added; other additions to the 
diet; good habits formed early; food for child 
2 to 5 years old. Sample diets: 12 months, 
18 months, 2 to 4 years old. List of foods 
allowed a child 2 to 4 years old 
Recipes : infant foods 

XVIII. Food for School-Children 273 

Good supply necessary for growth; signs of 
good health; the right food; vagaries harm- 
ful; the problem of lunch; the school lunch. 



xiv CONTENTS 

Menu for school lunch-box 
Recipes : cookies 

XIX. Food for Invalids 282 

Typical invalid diets; serving; food require- 
ment in sickness; food for slight illnesses: 
colds, digestive troubles; food for special dis- 
eases: fevers, tuberculosis, diabetes, gout and 
rheumatism 

Recipes: invalid drinks, gruels, puddings 
jellies 

Abbreviations and a Table of Measures 293 

Bibliography 295 

Index 301 



Food Facts 
for the Home-Maker 



Food Facts 
For the Home-Maker 

• 

CHAPTER I 

THE IMPORTANCE OF FOOD 

There is one thing all men have in common with the 
animals — the necessity for daily food. For rich and 
poor alike a certain amount of food is necessary to 
keep the body in good condition. But the three meals 
a day, three hundred and sixty-five days in the year, 
are the bane of housekeepers the world over. They 
must be planned, prepared, and served with unvary- 
ing regularity in order to maintain the health and 
efficiency of the family. 

Although each household has different conditions 
to meet which make the problem more or less distinct, 
at the same time there are world problems The house- 
and situations to-day which put us all on keeper's re- 
much the same footing whether we keep s P° nsibllit y 
house in our own homes or depend upon hotels and 
restaurants for our meals. The war has brought us 
face to face with the fact that each individual, in 
regard to the food he consumes as well as in other 
respects, is no longer a unit by himself, but is a part 
of the community, and is responsible to the world at 
large for his likes and dislikes, or for the surplus he 
consumes over and above his actual needs. 



2 FOOD FACTS FOR THE HOME-MAKER 

This situation is true not for war-time alone. As one 
result of the war it ought to be brought home to each 
of us that we have a responsibility for food shortage 
wherever it exists. We should have a part to play at 
all times in alleviating and controlling famine condi- 
tions whether in Armenia, Serbia, India, China, or 
wherever else the situation is less favorable than it is 
for us here in America. 

But it is not only these extraordinary conditions in 
far-away lands which should cause us to take more 
heed to our food. We have learned some facts here at 
home during the last two years which should give us 
pause and make us wonder if we have put all of our 
great wealth of national resources to the best possible 
use. Why should such a large proportion of our boys, 
coming in most instances directly out of our homes, 
have to be rejected by the draft boards the country 
over as unfit for service? Would our girls have shown 
up any better? Why should fifty per cent of our chil- 
dren in our public schools be below normal in weight? 
Yet such is the case in the cities and towns where 
investigations have been made. Why should the 
United States be the only country where the death- 
rate is increasing between the ages of thirty-five and 
fifty-five, the period during which the individual 
should be of the greatest economic value to the State? 

Do not all these matters come straight home to the 
housekeeper? Is she doing her job as well as it ought 
The prof es- to ^ e done? No man starts in business at 
sion of the top, nor in this day does he begin to 

ouse eeping p ract j ce a profession unless he has spent 
much time in preliminary training. Housekeeping is a 
profession of vital importance to the health of the 



THE IMPORTANCE OF FOOD 3 

nation as a whole; for a nation is only an aggregation 
of homes, and as a chain is only as strong as its weakest 
link, so the strength of a nation is only the strength of 
its weakest home. The individuals from such a home 
have to be cared for by the State or the community as 
a whole. This, then, makes the housekeeper or home- 
maker the most important member of the community, 
for the value of her services is judged by the economic 
worth and fitness for life of the citizens who come 
from her home. 

From this point of view it is evident that in order 
to make the profession of housekeeping a success, the 
fundamentals at least should be understood. Even 
college graduates going into business start at the bot- 
tom in order to become familiar with business methods. 
A mastery of the principles of the business of house- 
keeping is just as essential. This includes touching on 
many branches of science, biology, botany, physics, 
physiology, psychology, economics, and above all, 
chemistry. Besides this, a housekeeper should have 
some technical training; for, while experience is the 
best teacher, we can always gain in quickness of 
method and sureness of results from the experience of 
somebody else. This valuable home-maker of ours 
should also have some imagination and ingenuity, 
together with self-assurance, so that she need not be 
bound by a cook-book and prescribed equipment, but 
could use what material and utensils she has at hand 
and still produce satisfactory meals. She must also be 
able to gain variety through change of flavors, or 
manner of serving — appealing to the senses of the 
individuals to be served. 

Each home-maker must necessarily know the indi- 



4 FOOD FACTS FOR THE HOME-MAKER 

vidual requirements of her group and regulate her 
Health de- meals accordingly. Too scanty food pre- 
pendent vents growth and lowers vitality, mental 

on food ag we jj ag phy S } ca i . so m uch so that mal- 

nutrition is acknowledged by social workers to be a 
cause of backwardness, drunkenness, and crime. Too 
much food, on the other hand, dulls the mind and 
clogs the body. Poor choice may mean loss of a day's 
work, or the lowering of efficiency because of a head- 
ache or other minor ill. How often we hear, "So-and-So 
has one of her bilious attacks"; or, "Daughter has a 
sick headache to-day." Improper food also lowers the 
power of resistance to disease and causes susceptibility 
to colds. 

In order to maintain the highest mental and spirit- 
ual life, the physical should be kept in such good 
working order as to be entirely subconscious. We can- 
not do our best mental work when we are conscious of 
the lunch we have just eaten. 

Nature plans wonderfully. An animal, when left to 
itself, will pick out of a wide variety of foods those 
articles which will be most conducive to its health and 
growth. Instinct, however, cannot be relied on en- 
tirely in the training of children. Complete loss of 
appetite is usually the first symptom in most illnesses, 
and an abnormal craving for some one particular type 
of food may mean the need of the body for some 
special ingredient in that food. Whims and fancies are 
very easily acquired, however, and whenever possible 
should be avoided. 

Habits and traditions have also grown up through 
the years concerning our food, and we still hear an 
ignorant nursemaid urge a child to eat the crusts in 



THE IMPORTANCE OF FOOD 5 

order to have curly hair, or tell an older child fish will 
give him brains. A meat diet has had to Food habitg 
bear the blame for crime and misery for 
years. 

Certain of our habits, however, are based on a 
scientific foundation. There is a reason for eating 
butter on our bread, or for serving pork with baked 
beans, or cheese with rice or macaroni. Nutrition is an 
exact science, and has been built up slowly through 
the years from the studies and investigations made by 
many famous scientists, each one adding one more 
round to the ladder of knowledge. Some of the steps 
have been: the discovery of the circulation of the 
blood; the function of oxygen in the body; the evolu- 
tion and measurement of heat and energy from food 
in the body; the composition of foods and their rela- 
tion to body activity; and the recent discovery, the 
presence or absence in foods of certain substances that 
are essential to growth. 

New discoveries and new studies are constantly 
being made with which the housekeeper should keep 
in touch. They are popularized sooner or later in some 
of the magazines, but the best way to keep accurately 
informed is to have one's name put on the mailing list 
for the Farmers' Bulletins, Bureau of Publications, 
Department of Agriculture, Washington, D.C. 



CHAPTER II 

THE KITCHEN AS A WORKSHOP 

In these days when human labor is in great demand 
and can command high wages, it is more necessary 
Skilled labor than ever to conserve effort in every pos- 
in the kitchen s []j\ e wa y # jf the home-maker is paying 
somebody else to do her necessary housework, she 
should see that the conditions are such that it can be 
done with no waste of time or energy; while if she is 
doing her own work, she should plan so that she will 
still have time to devote to the enjoyment of her chil- 
dren and to share in activities outside her home, of 
which there are so many nowadays of interest to wide- 
awake women. The time has passed when the mother 
of the family is the household drudge working hard 
from six or before in the morning until eight or nine at 
night, often too tired to take any part in the family 
recreations, and too absorbed within her own narrow 
horizon to be interested in what is going on in the 
world around her. 

Many of our business concerns are employing effi- 
ciency experts to come into the factory or the store 
or the office, to study the methods used and to make 
recommendations for the saving of time here, the sim- 
plification of books there, or the use of more modern 
machinery or equipment in another place. Why should 
we not do the same in our business of home-making? 
It is easier to go on day after day doing the same thing 
over and over in the same way. Yet if we stop to think 



THE KITCHEN AS A WORKSHOP 7 

about it, the saving of one trip across the kitchen here 
or of two minutes in the washing of the dishes there, 
each time, would count up to six minutes saved each 
day, forty-two minutes each week, and in a month to 
enough time to have amounted to much value if put 
into good reading. 

The old-fashioned kitchen was an attractive place 
to look at, large and airy, often opening directly out of 
doors on two sides, with its spotless pine floor and its 
numerous pantries and closets especially interesting 
to curious and ever-hungry youngsters. But what a 
slave the woman was who ruled in such a place, and 
how hard her work was made for her! For years and 
years she had to pump, often at some distance from 
the house, all the water she used, carry it in by bucket 
and heat it on the stove. Dishwashing then was in- 
deed an undertaking compared with dishwashing to- 
day in our modern apartments where we have only to 
turn the faucet to have scalding water at all hours of 
the day and night. Then, too, the distances were so 
great between closet and stove, and stove and sink, 
that even if the family ate their meals in the kitchen, 
the cook must necessarily walk miles in preparing a 
meal. No wonder she was often too weary to eat any of 
it herself when she finally had it ready for the family. 

In planning a kitchen there are two aims which 
should be kept in mind. The first is to secure cleanli- 
ness as easily as possible; the other, to Plan of 
make sure of the comfort and convenience kitchen 
of the worker. Thus the small kitchen has a great 
advantage over the large one. Where utensils are near 
at hand, many steps are saved and hence much energy. 
In these times of economy it is well not to overlook 



8 FOOD FACTS FOR THE HOME-MAKER 

the fact that in order to have enough energy we must 
burn up food in the body ; hence by avoiding waste of 
energy, we have an effective method of saving food. 

It should be kept in mind that a kitchen is a place 
for work, with a definite job to be accomplished — 
those three meals a day. A carpenter does not keep 
his hammer and his saw in one closet off at one side of 
his shop, his nails and screws in another, and his lum- 
ber in a third. He has everything close at hand, grouped 
conveniently about his work-bench. He can stand still 
and yet reach all his tools. A place for everything and 
everything in its place. So should it be in the kitchen. 
To be sure, it does not look as attractive between 
meals, when everything is cleared away, as does the 
one that has pretty muslin curtains and pots of flowers 
in the windows, a rocking-chair in the corner, and blue- 
and-white portieres in all the closet doors, and not a 
pot or pan, knife, spoon, or brush in sight. But that is 
a sitting-room, not a workshop. 

Everything about the kitchen should if possible be 
easily washable. Tiled walls are ideal but expensive, 
and an enamel paint that can be easily wiped off with 
a damp cloth is very satisfactory. Linoleum on the 
floor is more easily washed than wood and is softer 
under foot than tile or concrete. Oilcloth makes a good 
covering for closet shelves, and so does enamel paint. 
Tables can now be bought having enamel or a white 
composition top ; they are very easily cleaned and look 
well also. 

If one is fortunate enough to be building a house or 
can make suggestions at the time of building, it is well 
to put much thought into the arrangement of the 
kitchen so as to have it convenient. Plans of model 



THE KITCHEN AS A WORKSHOP 9 

kitchens can be found in books on Household Manage- 
ment ; but there are a few points to be especially noted. 
The sink should be well lighted both by day and night, 
so it should be just under or beside a window. Steps 
are saved by having the stove within easy reach of the 
sink, for much of the food to be cooked is prepared at 
the sink and kettles must be filled with water there. 
A kitchen-cabinet on the wall opposite the sink is far 
more convenient than pantries. Here the housekeeper 
can keep all the utensils as well as the materials needed 
in making breadstuff s, cake, pastry, etc., and has at 
hand the pastry-board and space for mixing. With an 
easily moved table on which hot pots can be placed, 
and the dishes after washing, and with shelves for 
china, the equipment is complete. 

There should be a shelf over or near the stove for 
salt, pepper, sauces, and flavors used at the stove. 
There should also be plenty of hooks over or beside 
the sink for utensils used at the sink, such as soap- 
shaker, sink-brush and shovel, egg-beater, meat-forks 
and skewers, vegetable-brush, potato-masher, whisks, 
etc. Each should have its own hook and should always 
be returned to that hook. No article should be there 
that is not in constant use. Also they should hang 
sufficiently high so as not to interfere with the cleaning 
of the sink. Articles to be used together should be kept 
together, such as teapot and tea canister, coffee, coffee- 
pot and coffee-grinder. 

It is best, if possible, not to have the refrigerator in 
the kitchen itself because of the heat; but it should be 
easily accessible both for the iceman and the cook. If 
it can stand in an entry, the iceman does not tramp 
through the kitchen bringing in dirt from the street. 



io FOOD FACTS FOR THE HOME-MAKER 

KITCHEN EQUIPMENT 

Many of us have to take our kitchens as we find 
them, and have no say as to the relative positions of 
Labor-saving the permanent fixtures. We can, however, 
devices see that the utensils and equipment are as 

they should be. More and more so-called "labor-saving 
devices" are to be had until it is easy to conceive of the 
kitchen in the future in which electricity will not only 
be the means of light and heat, but will also be the 
motive force for nearly everything, not only for dish- 
washers, but also for bread-mixers, ice-cream freezers, 
egg-beaters, etc. We are so accustomed to the Dover 
egg-beater, the Universal bread-mixer, the meat- 
chopper, that we can hardly think of them as being 
labor-saving devices ; yet a woman cooking for a good- 
sized family would not be without them. The efficient 
home-maker should be constantly on the watch for 
new devices that may really be a means of saving time 
and labor for her. 

The ideal system for cooking, whether it be coal, 

gas, or electricity, is the one which gives the largest 

possible percentage of its heat for the 

StOVeS r . . • ir • i 

cooking process itself without waste into 
the room, and at the same time puts a definite amount 
of heat under quick control with a great saving of fuel 
and labor in operating. Measured by this standard, the 
coal range is not ideal, since it loses much heat into the 
room, so much in fact that it is customary not to pro- 
vide any other means of heating the kitchen where 
there is a coal range. It is also very slow to control, 
though many like the results obtained, especially from 
the oven in baking. It also has the advantage over a 



THE KITCHEN AS A WORKSHOP n 

gas stove of constant low heat for soups, stews, and 
other long-process cookery. It is dirty to care for, how- 
ever, and requires much energy in carrying coal and 
ashes. On the other hand, both gas stoves and electric 
ones have the advantage of being easy to control and 
to keep clean. When used in connection with a fireless 
cooker separately or as a part of the stove itself, either 
is far preferable to a coal or wood range for convenience 
and economy. Gas or electric stoves combined with 
fireless cookers can be found on the market nowadays. 
Whatever variety of stove is used, it must be thor- 
oughly understood and kept in good order. A coal 

stove should be taken apart and the drafts „ , . 

11 1- 1 r ii i 1 Care of stoves 

and dampers studied carefully, so that the 

effect of each is well known. The underlying principle 
of all stoves is the same; that is, a fire to burn well 
must have plenty of air, as all burning is combustion, 
or the uniting of a substance with the oxygen of the 
air. In lighting a fire in the stove we empty the grate 
completely. Then we place the most inflammable ma- 
terial at the bottom — paper, excelsior, or shavings. 
The less easily ignited comes next — chips or kindling 
— and the hardest of all on top — coal or large pieces 
of wood. Before applying a match, we make sure that 
the drafts are correct. The one in the chimney should 
be wide open; the slide below the fire-bed should be 
open and the one above it closed; for the air must 
come through the fire from below and be able to pass 
unblocked straight up the chimney. When the fire is 
burning well, it may be checked by closing the chimney 
damper all or part way, and also the slide below the 
fire-bed. Care must always be taken to prevent so 
great a flow of cold air against the bottom of the fire 



12 FOOD FACTS FOR THE HOME-MAKER 

as will check its combustion. If the oven is to be used, 
the oven damper must be closed, which forces the hot 
air to pass around the oven box before going up the 
chimney. To check the fire completely, the slide above 
the fire-bed should be opened to enable the cold air to 
blow in on top of the coals. 

No fuel should come above the bricks in the fire-box, 
and never should the fire be allowed to get so hot as to 
make the top of the stove red, as that warps the iron. 

The same principle of combustion is found in a gas 
stove, the air uniting at the point of burning with the 
gas coming through the pipe. The flame of a gas stove 
should be blue with a light-blue center. If it burns with 
a yellow flame, it is not adjusted correctly and the gas 
company should be notified. The oven doors of a gas 
stove should always be left open while it is being 
lighted until all the burners have caught, in order to 
prevent a pocket of unburned gas from collecting in 
the oven. 

Stoves of all types must be kept clean. They should 
be rubbed often with paper, and anything spilt in the 
oven should be scraped up carefully. Gas-burners as 
well as the tops of a gas stove can be removed and 
washed thoroughly at the sink with boiling water and 
washing-soda. Blacking makes stoves look better and 
preserves the iron. 

The principle of a refrigerator is to preserve food 
through low temperature obtained by the melting of 
ice. In order to melt, ice must absorb 
heat, and in a refrigerator it draws this 
heat from the other compartments. Hence a perfect 
refrigerator should be so built that it cannot absorb 
heat from outside and has perfect circulation of air in- 



THE KITCHEN AS A WORKSHOP 13 

side. In buying a refrigerator, much must be left to the 
honesty of the dealer so far as the outside structure is 
concerned; but the purchaser can see for herself if 
there is allowance for good circulation inside and if it 
can be kept clean easily. Every refrigerator should be 
so built as to have a space between each compartment, 
so that the warm air rising from the food may pass 
over the ice at the top and the cold air from the ice- 
chamber may go down to the compartment below. 

A white lining, either tile or enamel, is attractive 
and dirt is easily seen; but if it cracks or chips easily 
it is unsatisfactory. Shelves should be removable, and 
if made of wire permit freer circulation of air than if of 
glass or slate. If the floor of the refrigerator is flush 
with the door, it can be more easily washed than if it 
drops below, though in this case the door must shut 
very tightly. 

It is extremely important that a refrigerator should 
be kept especially clean. Anything spilled must be 
wiped up at once, and the whole inside given a thor- 
ough washing with soda and water at least once a week. 
Hot water should be poured down the waste pipe and 
a long wire with brush end may be used to clean the 
pipe. If it is connected directly with the sewer, it 
should have a trap. 

Do not forget to wash the inside of the doors when 
washing the inside of the refrigerator. 

If it is possible to have a word about the sink when 
it is put in, be sure to have it set up high enough for 
comfort ; also to see that it is large enough 
to hold two dishpans comfortably, and 
that it has a good-sized draining-board on each side if 
possible. Porcelain sinks require a good deal of effort 



14 FOOD FACTS FOR THE HOME-MAKER 

to keep them clean, especially if strong soap-powders 
have injured the finish; enamel on iron is apt to chip. 
Soapstone is very satisfactory and can be kept in good 
condition by frequent scrubbing with soap and a short- 
bristled brush. 

Every housekeeper has her own ideas on the subject 
of utensils, her favorite type of material and her favor- 

_, ., ite shape and style. Aluminum is expen- 

Utensils . , • • 1 i i , . .*. 

sive to begin with, but lasts a long time if 

it is of the best grade and gives very satisfactory serv- 
ice. Where the water is hard, it discolors easily and re- 
quires considerable effort to keep it bright. The heavy 
gray enamel-ware also gives good service and is easy to 
clean if not abused. As enamel-ware may be unsafe if 
the enamel has been chipped off, the base metal not 
being prepared to resist acids in the food, it is well to 
buy a good quality to begin with and to take good care 
of it. 

The kitchen is more than a workshop. It is a labora- 
tory where food is prepared for family consumption. 
Cleanliness As such, absolute cleanliness is of first im- 
essential portance with everything pertaining to its 

preparation. All food delivered to the house should 
come wrapped up. No town should permit flesh prod- 
ucts to be carried through its streets uncovered, or to 
be hung outside stores for display. Fruit and vegeta- 
bles should be very carefully washed before serving, as 
they have been exposed to the dirt of the street as well 
as to much handling. Dry groceries can be kept in 
glass or enamel jars to prevent dust falling in them, 
and should never be left in paper bags or opened car- 
tons. 

Cooked food should be carefully covered and cooled 



THE KITCHEN AS A WORKSHOP 15 

before putting into the refrigerator. It should be re- 
moved from the dining-room china or glass and put 
onto plates kept for that purpose. No food, no matter 
how small a quantity, should be thrown away. 
Freshly cooked breadstuff s should be cooled on an open 
rack before putting away in a well-aired and sunned 
bread-box. 

Plates should be scraped into a drainer in the sink. 
Very greasy ones could be wiped off with soft paper 
which is then burnt. All dishes are then _. . 

JJisn.wflSiiiiio' 

piled on the left side of the sink ready for 
washing. Rinse the milk and egg glasses with cold wa- 
ter. Use two dishpans, one containing very hot soapy 
water, and the other very hot clear water for rinsing. 
Wash glassware first, then silver, then the cleanest of 
the china, leaving the dinner plates and platter until 
last. Have a wire or wooden drainer to the right of the 
rinsing-pan, and as the dishes are rinsed stand them in 
the drainer. If the water is very hot, they will need 
practically no drying. If they are washed and put in 
the drainer in the reverse order from which they can 
be stacked when dry, it saves handling them twice; 
that is, if the dinner plates are washed last, they are 
dried first and can be at the bottom of the pile when 
ready to put away. 

Three towels should be used for wiping dishes and 
should be kept for their separate uses: a soft linen 
towel for glass and silver; a heavier linen for china; and 
a heavy crash one for pots and pans. If towels are used 
carefully and always rinsed out after each dish- washing, 
they will last a long time. They should also be given a 
thorough boiling at least once a week. 

No matter how much care the worker in the kitchen 



16 FOOD FACTS FOR THE HOME-MAKER 

takes with the food and the utensils, it is all of no avail 
Personal if she herself is not immaculate in her per- 

cleanliness son an( j h er habits. The kitchen is no 
place in which to wear a dress too old and too soiled 
to be worn any longer in the parlor ; but it demands 
a suitable uniform of its own. The dress worn here 
should be a cotton one, easily laundered, and so made 
as to be perfectly comfortable, with short sleeves, low 
collar, short skirt, and plenty of room. The hair should 
be kept very neat and should be confined if possible by 
a net or close-fitting cap. 

It is most essential that the hands and finger-nails 
should be kept with the utmost care, frequently 
washed, and always after coming from the toilet. Even 
then the hands should be kept out of food just as much 
as possible. It is not necessary to use the hands in order 
to get good results, as many old-fashioned cooks will 
tell you. Cake and baking-powder biscuit can both be 
made very satisfactorily without putting the hands in 
the mixture at all, and if the bread-mixer is used for 
making bread, that process too may be carried on with- 
out handling the dough. A palette knife (and not the 
finger) should be used for scraping out the mixing- 
bowl, and never should food be tasted from the 
stirring-spoon. A tasting-spoon may be kept for the 
purpose and not put into the whole mass, but some 
dipped out onto it with the stirring-spoon. 

This standard of cleanliness is easily achieved and 
should be accepted as attainable. 



CHAPTER III 

THE COMPOSITION OF FOODS 

Before looking into the composition of food, it is well 
to understand just what is meant by the term "food." 
In order to be a "food" a substance must what is a 
be fitted to serve a definite function in the " food " 
body. The body must be fed in order to live. This liv- 
ing process is twofold, as we will see later. One half is 
the generating of the power to perform daily duties — 
walking, eating, breathing — and the keeping of the 
body warm; the other is the constant adding to the 
body structure which is called growth or repair of tis- 
sue. Hence our definition for "food" is any substance 
which when taken into the body will either produce 
heat and energy or build tissue. 

Every substance can be taken apart by a chemist in 
his laboratory in order to show of what it is made. If 
the parts still maintain the characteristic properties 
of the whole, no matter into how small particles it may 
be subdivided, that substance is called an element. For 
instance, a wedding-ring may be broken up and sub- 
divided into particles so small they could only be seen 
under the microscope, and still each particle would 
show all the properties of gold. Gold is an element. So 
also are silver, lead, iron, zinc, copper, and other sub- 
stances, both solid and gaseous, to a limited extent, 
which in combination or singly make all matter as we 
see it around us. 



18 FOOD FACTS FOR THE HOME-MAKER 

WATER 

Our food substances, like other matter, are made up 
of certain definite chemical elements. The simplest food 
substance is water, in which we have a combination 
of only two elements, hydrogen and oxygen, twice as 
much hydrogen as oxygen. 

Water plays a large and important part in our life, 
entering into the structure of all matter, even into 
what appears to the eye to be dry. Since water makes 
up two thirds of the weight of the entire body, great 
care should be exercised to see that plenty is provided 
with the diet. There should be at least six glasses a day 
for children and eight glasses a day for adults. 

It is also important that the water should be pure, 
for serious diseases may be introduced into the body 
through a contaminated water supply. Some of these 
are typhoid fever, diphtheria, and dysentery. It is 
never safe to drink from streams and brooks receiving 
the drainage of a valley; and wells should be placed 
with great care so as not to get either the surface or the 
sub-strata drainage from cesspools and barnyards. 

STARCHES AND SUGARS 

When we find a third element, carbon, in combina- 
tion with hydrogen and oxygen, we have a large group 
C boh dr °^ ^ ooc * su bstances. In some of these the 
same relation exists between the hydrogen 
and the oxygen as is found in water, twice as much of 
the former as of the latter. Hence this group of sub- 
stances is given the descriptive name of carbohydrates. 
They are just what the name implies, combinations of 
carbon with hydrogen and oxygen in the same propor- 
tion that occurs in water. 



THE COMPOSITION OF FOODS 19 

Foods of this group are familiar to all and are in con- 
stant use. They yield energy to the body, but do not 
build tissue. Starch is one of them, and is g . 
the same substance chemically whether 
found in the potato or in wheat, in cornstarch or in 
tapioca, the difference being merely a matter of refin- 
ing. Foods containing starch — ■ breadstuffs and cere- 
als — make up a larger part of our diet than any one 
other food ; and rightly so, since they are of vegetable 
origin and are less expensive than meat. They are also 
less costly to the nation as a whole ; because it is better 
economy to obtain our food from the vegetable king- 
dom direct than to feed it to animals and then eat the 
flesh of the animal. Care, however, should be exercised 
not to have too much starchy food in the diet. It 
should never make up more than one third of the 
total bulk, and it should be used with a larger quan- 
tity of fruits and vegetables than many housekeep- 
ers are in the habit of serving. This will be more 
fully explained in a later chapter. 

Other familiar carbohydrates are the sugars. These 
vary somewhat one from another chemically, but those 
obtained from the cane, the beet, and the g 
maple-tree are all the same. Others are 
found in fruits and help to give this class of foods their 
value in the diet. Sugar should be looked upon as a 
valuable food, but should be used in its proper place 
with intelligence. It will be discussed more fully in 
chapter xm. 

There is yet another substance which comes under 
this head of carbohydrates, although it Woo(ivfi J3 er 
is not a food proper in that it does not 
nourish the body. This is the substance which makes 



20 FOOD FACTS FOR THE HOME-MAKER 

up the basic structure of all vegetation and is known as 
woody fiber j or cellulose. It has its function to play in 
the diet in the form of bulk, without which the diet 
becomes too concentrated and binding. If it is not 
sufficiently plentiful in the form of fruits and vegeta- 
bles, it must sometimes be introduced by bran muffins 
and coarse breadstuffs. The tendency is for our diet to 
be too refined, and this is the chief cause of the great 
American trouble, constipation. For this reason, if not 
for any other, it would be well for all of us to return to 
the coarsely ground meals and flours more in use in the 
days of our grandmothers. 

FATS 

We have still another group of food substances con- 
taining the three elements of carbon, hydrogen, and 
oxygen, though they are not carbohydrates. These are 
the fats. In them we find a larger proportion of hydro- 
gen than we do of oxygen, which gives them the power 
to unite with oxygen to a greater extent than can the 
starches or sugars. This means that they can burn with 
greater heat, and are therefore the best heat-produc- 
ing foods we have. We have fats of both animal and 
vegetable origin. Because of their great value as food, 
they should be used with care and thought. We have 
learned much from the war, and perhaps not the least 
of the lessons has been the disastrous effect of a short- 
age of fats upon the health of a nation. It is to be hoped 
that we have learned this lesson well, and that it will 
not be necessary in the future to call in the plumber 
so often to cut out the waste fat from the kitchen 
drain-pipe. The whole subject of fats is taken up in 
chapter xu. 



THE COMPOSITION OF FOODS 21 

PROTEIN 

As we continue the analytical study of our food sub- 
stances, we next come to a group of foods of far greater 
complexity of make-up than any we have met with so 
far. It is the group which comprises primarily the flesh 
products — meat of all kinds, fish, eggs, milk, and 
cheese. Into this group we can also put two classes of 
food from the vegetable kingdom, the pulses or legumes 
(beans and peas) and the nuts. It is found by analysis 
that all of these substances contain an element entirely 
lacking in carbohydrates and fats. This is nitrogen. 
Without nitrogen there can be no life, for it enters into 
the structure of all living tissue. Although it is around 
us abundantly in the air we breathe, it is impossible for 
us to utilize this nitrogen for our body structure and 
we must obtain all that we need from our food alone. 
Therefore this group of foods is especially important in 
the diet. Because of the greater variety of flavor, the 
group has grown to be the most popular of them all 
and is used far more plentifully than is wise or neces- 
sary. The family that "must have" meat three times a 
day is putting too heavy a burden on the kidneys as 
well as on the pocket-book. 

This food substance containing nitrogen is known as 
protein and is extremely complex in its chemical struc- 
ture. The nitrogen is in close combination with the ele- 
ments we have already discussed, hydrogen, oxygen, 
and carbon, and also with several others — sulphur, 
phosphorus, and iron. There are many kinds of protein 
substances that vary from one another in structure and 
behavior, but when used as food they nearly all have 
in common the power to build up body tissue. A surplus 



22 FOOD FACTS FOR THE HOME-MAKER 

of protein material in the diet over and above what is 
needed for actual body structure, which in an adult is 
only enough to repair waste tissue, is split up in the 
body and partly burned for heat and energy, leaving 
the nitrogenous waste products to be excreted by the 
kidneys. Thus protein foods can perform both func- 
tions of our definition for food. As it is the most expen- 
sive class of foods we have, however, it should be kept 
exclusively for tissue building, and food from the vege- 
table kingdom should be relied on for all the energy 
needed by the body. 

MINERAL MATTER 

If food material is actually burned in a stove, ashes 
would be found just as from coal or wood; that is, the 
food would not be completely consumed. The ash is 
made up of mineral matter which does not readily 
unite with oxygen at ordinary temperatures. This 
mineral matter in our food would be largely iron, 
calcium, sodium, potassium, and magnesium, while 
chlorine would be driven off as a gas. All food sub- 
stances contain more or less of these minerals even 
though it may be only a trace ; but because of them one 
group of foods in particular is especially valuable in 
the diet. This group is comprised of all fruits and vege- 
tables. Besides being in themselves very watery and also 
being useful for their woody fiber, they are our chief 
source of mineral matter, unless we except milk, from 
which we obtain most of the much-needed calcium. 

An average adult human body if burned would 
leave about seven pounds of ashes. This mineral mat- 
ter, which makes up the bony structure of the body, 
enters into the nails, hair, and teeth, and also plays an 



THE COMPOSITION OF FOODS 23 

important part in the functioning of the different or- 
gans and body fluids, must be provided in the food 
particularly during the period of growth. This is an- 
other reason for the importance of having plenty of 
fruits and vegetables and also milk in the diet, particu- 
larly in that of children. 

Iron is needed to insure the proper functioning of 
the blood. Without it the blood is unable to absorb the 
oxygen taken into the lungs and to carry it to cells 
where it is needed to burn up the food. A patient who is 
lacking in iron is said to be anaemic. It is far better to 
keep up the necessary amount of iron by such foods as 
spinach and other greens, molasses, oatmeal, and eggs, 
than it is to give the patient iron tonics. In the one case 
the iron is in such combination with organic matter 
that it can be easily assimilated by the body, whereas 
in the tonic the iron is in inorganic combination and 
cannot be so well used. 

Calcium is needed for bone structure and is to be ob- 
tained from milk more than from any other food. The 
necessary daily requirement for an adult is found in 
less than 1 1/4 pints of milk or in 2 1/2 ounces of 
cheese, whereas it would take more than 7 pounds of 
white flour to obtain it, or 21 pounds of beef, or 2 1/3 
pounds of turnips, or 2 1/2 pounds of carrots. It is also 
needed by the body for certain fluids in combination 
with both sodium and magnesium. 

Sodium is an essential constituent of the blood and 
other body fluids. It helps in the making of the hydro- 
chloric acid of the stomach. We use common salt, 
which is sodium chloride, so plentifully on our food that 
there is no doubt about there being a sufficient amount 
in our diet. 



24 FOOD FACTS FOR THE HOME-MAKER 

Potassium, another of the necessary minerals to assist 
in the proper functioning of the body, is found in green 
vegetables and fruits together with magnesium. If other 
minerals are in sufficient amounts, these will be also. 

It has been found through experimentation with 

animals that a diet made up of purified protein, car- 

« ,r. A • ,. bohydrates, and fats, with minerals in 
" Vitamines " J - . ' . 

proper proportion, does not maintain life 
and growth. By introducing one type of raw food after 
another into this chemically pure diet, it was found 
that in order to have normal growth, the animal must 
have two types of substances hitherto unknown. These 
substances have not as yet been isolated and so have 
not been given definite chemical names. They are pop- 
ularly known as "vitamines," but this is not a scientific 
term. It is known, however, that one type of these 
food accessory substances is found in a few fats, such 
as butter fat, egg yolk, and cod-liver oil, in the organs 
of animals such as liver, kidney, and sweetbreads, and 
in the leaves of plants. It is known as ' 'fat-soluble A' ' 
for lack of a better name. The other is more abundant 
and is present in all fruit, vegetables, and cereal grains, 
though it is lost in the highly milled products made 
from the grain where the endosperm alone is used. 
It is called " water-soluble B." Here again we have 
still another reason for the plentiful use of fruits and 
vegetables, and also for the use of the coarser cereal 
products. 

It is perhaps difficult for the novice to distinguish 
between all these different types of food substances, 
but it is certainly easy to remember that the safest 
diet is a varied one. We will go into this more fully 
when we discuss the planning of meals. 



THE COMPOSITION OF FOODS 



25 



Hydrogen) ) 

Oxygen ) r 

Carbon ) 

Nitrogen 

Sulphur 

Phosphorus 

Iron 

Calcium 

Sodium 

Magnesium 

Potassium 

Chlorine 



. Water 

Carbohydrates: starch, sugar, cellulose 
Fats 

Protein: meat, fish, milk, eggs, cheese; 
. pulses, nuts 



Mineral matter or ash: fruits and vege- 
tables 



CHAPTER IV 

MILK AND EGGS 

Food substances fall into five distinct groups accord- 
ing to their chemical composition: 

1. Those valuable for their mineral salts. 

2. Those containing considerable protein: milk, 
eggs, meat, etc. 

3. Those characterized by their starch content: 
flours, cereals, breadstuffs, etc. 

4. Those with a preponderance of sugar. 

5. Those largely fat. 

The plan is to study the foods of each group sepa- 
rately, beginning with the protein group because of its 
importance in the diet and the simplicity which gov- 
erns its cooking processes. 

Of the protein group milk and eggs are by far the 
most important members. It is only necessary to think 
of the purpose for which nature intended them, to 
realize how great their value is. In both cases they pro- 
vide the entire food of the young animal until such 
time as that animal is able to find food for itself; that 
is, the milk and the egg not only are sufficient to keep 
the young animal alive and warm, but are also able to 
provide the material for building up the body. In the 
case of the egg, the chicken is fully developed inside 
the shell and gets no further sustenance than what was 
originally there until it breaks out of its shell. 



MILK AND EGGS 27 

MILK 

The maintenance of a dairy herd is considered to be 
one of the industries essential to the life of a nation. 
Dairy herds are the greatest single factor An essential 
in public health and should be carefully fodustry 
conserved. Because the public as a whole does not 
realize the full significance of this fact, the herds of 
dairy cattle are being rapidly diminished in this coun- 
try. Not only is milk a valuable source of food, so 
much so in fact that if all the milk now produced in 
this country were utilized to the fullest extent it would 
supply one fourth of all the food needed by the people 
in this country, but also a better return for a given 
amount of fodder can be obtained in the form of milk 
than in the form of meat. Further, it should not be for- 
gotten, when attempts are being made to increase 
agricultural production, that a dairy herd is also a val- 
uable source of fertilizer. 

Milk is called a " protective food" by Dr. McCul- 
lom, since it contains all the essential elements for 
growth. Its average composition is 87 per Make-up of 
cent water, 4 per cent fat, 5 per cent sugar, milk 
3.3 per cent protein, and 0.7 per cent ash. It varies, 
however, as to its fat content, particularly according to 
the type of cow, a Jersey cow giving the richest milk 
with often as high as 5 per cent fat, while the milk 
from a Holstein is the poorest. Most States have fixed 
the percentage of fat below which the milk must not 
fall. 

The composition of milk is easily seen in the home 
by noting the changes it undergoes. When left to stand 
the fat or cream rises to the top. When it grows sour it 



28 FOOD FACTS FOR THE HOME-MAKER 

separates into a solid, the curd, and a yellowish liquid, 
the whey. If the curd should be heated, it would grow 
tough and leathery, showing the same characteristics 
that the white of an egg does when it is heated. Both 
of these are protein material. The sugar and mineral 
salts are in solution in the whey and cannot be identi- 
fied on sight, but together with a soluble protein give 
to whey, when it is separated from sweet milk, its 
value as a food for some invalids. This sugar of milk 
is not as sweet as that obtained from cane and should 
always be used in modifying cow's milk for infants. 
It does not ferment as readily and tends to correct 
putrefaction in the intestines. 

Of the ash or mineral salts present in milk, calcium is 
especially important. Milk is the chief source of cal- 
cium in all our foods and is especially needed for teeth 
and bone structure. Since 2 per cent of the total body 
weight is calcium, 67 grams of calcium should be sup- 
plied each day in the ordinary diet. This is found in 
one and one fourth pints of milk, so that, according to 
Dr. Sherman, " every family should be using at the 
rate of at least one third of a quart of milk per man 
per day to provide for the calcium requirements of 
that family." The iron content of milk is low, but that 
can be made up for by the use of eggs and green vege- 
tables. 

One of the points in the value of milk as a food does 
not show in its composition. This is the fact that it 
has been proven to contain both of those food acces- 
sory substances necessary for growth known as " vita- 
mines." Hence a diet that is lacking in both milk and 
butter, where the fat- soluble A is found, would be near 
the danger line for lack of those substances. Dr. Mc- 



MILK AND EGGS 29 

Cullom asserts that "the greatest factor of safety in 
the human diet is the regular use of milk." Each adult 
should use one pint a day, and each child from one and 
a half pints to one quart a day. 

We hear frequently, " It is all very well to talk about 
the value of milk, but we cannot afford to use it at the 
present price." When the price of milk Value of milk 
went up because of perfectly obvious rea- as a foo(i 
sons, such as the high price of fodder and the scarcity 
of labor, the total amount of money spent for milk was 
actually less in one city than when the milk was 
cheaper. And yet milk is a cheap food even at its pres- 
ent price, compared with the cost of other foods and 
the value received from them. In cutting down the 
cost of the diet, the last place to cut is milk and the 
first place to cut is meat. No family of five — that is of 
two adults and three children — should buy meat until 
it is using three quarts of milk a day. This is because 
milk is a food and should not be looked upon just as a 
beverage to be classed with tea and coffee merely be- 
cause it happens to be in liquid form. One quart of 
milk supplies practically as much protein and energy 
as nine eggs or three quarters of a pound of beef 
of average composition, and can be bought for less 
money. When milk is eighteen cents a quart, we get as 
much food value for our eighteen cents spent for one 
quart of milk as we should get for: 

30 cents put into f pound of meat at 40 cents a pound ; 
45 00 ; or 

45 " " " 9 eggs at 60 cents a dozen. 

It can be used as an economical substitute for meat or 
eggs, though it is not as cheap a food as flour or other 
cereal products. 



30 FOOD FACTS FOR THE HOME-MAKER 

This does not mean that milk should be used by the 
glass necessarily, but it can and should be used in cook- 
How to ing. The top of the bottle may be reserved 
use milk f or use on ce real for breakfast or for des- 
sert at dinner, and the rest of the bottle used in cream 
soups, as chowders, vegetable soups, soups made from 
dried peas and beans, etc. It can also be used for cream 
sauces to make a little fish or meat go farther. These 
can be served in a variety of ways, on toast, in patty 
shells, in individual ramekins, or made up into souffles 
or scalloped dishes. Then, too, it may come hard for 
some people to get used to the idea of a dessert being 
the meat dish of a meal, but such may be the case if 
the dessert is largely made of milk as in rice, bread, or 
cornstarch pudding, or in custard, or even ice-cream. 
When a milk dish is served either as a soup or a des- 
sert, the meat may be omitted altogether, and the rest 
of the meal made up of breadstuffs, plenty of vegeta- 
bles, or salad. 

Milk is just as good a food for microscopic animals 

as it is for larger ones, and as these multiply rapidly in 

, .„ a warm medium and are present in large 
Care of milk , . . , , * e „ , . ? 

quantities in dust and dirt of all kinds, 

cleanliness and cold are imperative in order to have 
good milk. Milk may be easily a disease-carrier, bring- 
ing contamination from the cow, the barn, the utensils 
used, or the men handling it. The greater precautions 
that are used to keep it clean, the higher must the price 
be, of necessity; because these involve a greater ex- 
penditure for equipment and for labor. It is safe to say, 
as a rule, that the more we pay for our milk the cleaner 
it is. 
There are several grades on the market varying in 



MILK AND EGGS 31 

different localities in price and in name. A " certified' ' 
milk is a raw milk produced in a single Grades of 
dairy that has been especially inspected milk on the 
and approved by a board of examiners. It mar et 
is certified to contain not more than a fixed number of 
bacteria to a cubic inch. Milk of this type is the safest 
to use for infants and young children. 

"Grade A" milk is a good household milk which has 
usually been pasteurized. Some dealers make the dis- 
tinction between Grade A and Grade B by having the 
former come from a comparatively small group of 
near-by farms, while the latter is an accumulation 
from many farms often at quite a distance. Milk that 
has been pasteurized has been heated to 145 F. and 
kept there for twenty minutes, then cooled rapidly. 
This is sometimes done with the milk in bulk, then 
afterwards it is bottled; but it is better to have the 
milk bottled first and then heated. This process tends 
to kill the most harmful of the disease bacteria with- 
out changing the characteristics of the milk. It must 
be thoroughly understood, however, that when milk has 
been so treated, it is not free from the possibility of 
further contamination. It is still a good culture for 
whatever micro-organisms may find their way into it. 

The process of pasteurization should not be con- 
founded with that of sterilization. This latter is heating 
the milk to the boiling point three successive times, or 
(holding it at boiling point for thirty minutes. This in- 
sures the killing of all bacteria present in the milk, and 
should always be done if the milk is known to be, or 
even thought to be, contaminated. It is also wise to 
sterilize all milk before giving it to a child who runs up 
a temperature which cannot be accounted for in any 
other way. 



32 FOOD FACTS FOR THE HOME-MAKER 

After a reliable dealer has been chosen and a suita- 
ble grade of milk purchased, care should be taken in 
the home that the milk does not become contami- 
nated there. All milk bottles should be washed before 
opening, especially around the top even under the cap, 
and should be placed in the coldest part of the refriger- 
ator. No milk should be allowed to stand in an open 
pitcher or dish in the room where flies and dust may 
get at it. Only what is needed at the time should be 
taken from the bottle ; if any is left over, it should not 
be poured back into the bottle for fear of contaminat- 
ing the rest. If the paper cap for the bottle has been 
punctured or thrown away, a tumbler may be inverted 
over the top of the bottle. 

All bottles and other utensils used for milk must 
be kept clean. They should first be rinsed out in 
cold water and then washed with soap and scalding 
water. 

Special notice should be taken of the value of 
skimmed milk. It contains all of the food properties of 
Value of whole milk except the fat, and so is a very 

skimmed milk c heap substitute for meat. It can be used 
in cooking where the loss of fat can be made up by 
cheaper fats, or it can be made into cottage cheese and 
used in various ways. If skimmed milk is bought as 
such, it should be used only in cooking, or else it should 
be thoroughly sterilized, as it is apt to be more care- 
lessly handled than whole milk. 

EGGS 

Eggs are not as economical a food as milk, and when 
they soar in price to ninety cents and a dollar a dozen, 
they should be kept for children and invalids by fami- 



MILK AND EGGS 33 

lies who wish to keep the cost of food down. They are 
valuable as being a light, easily digested, nitrogenous 
food, capable of being used either raw or in many 
varied combinations. 

It should be remembered in cooking eggs, no matter 
what the process may be, that the temperature should 
be kept low. Protein material when heated How to 
to the boiling point of water becomes cook e ^ B 
tough and leathery, while it solidifies into a jellylike 
mass at 175 F. In order, then, to cook an egg without 
having it become tough, it should be kept below the 
boiling point of water. When the egg is in the shell this 
is done by dropping it into boiling water and allowing 
it to stand away from the fire the length of time de- 
sired according to the various tastes of the family, the 
size of the pan used, and the quantity of water — four 
minutes for a very soft egg, five or six minutes for a 
harder one. They should never be boiled. The same is 
true of a poached egg. In order to obtain a " hard- 
boiled" egg, the egg may be left in warm water twenty 
minutes. All custards also and even scrambled eggs 
are better when cooked in the top of a double boiler. 

Eggs should be kept at a low temperature, but not 

below freezing point. As they readily absorb odors and 

flavors from surrounding substances, it is „ 

11 t r 1 1 Care of eggs 

well to remove them from the paper box 

in which they usually are shipped and place them in a 
clean china bowl. In order to preserve them for some 
months, they may be placed in large crocks and en- 
tirely submersed in a mixture of boiled, cooled water 
and water glass (sodium silicate), one part of the water 
glass to nine parts of water. This merely coats the sur- 
face of the egg, thereby preventing the evaporation of 



34 FOOD FACTS FOR THE HOME-MAKER 

the air from the inside and the entrance of germs 
through the pores of the shell from the outside. 



MILK AND EGG RECIPES 
CREAM SOUPS 

1/4 cup oleomargarine or 1 quart liquid (1 pint milk 

other fat and 1 pint liquid in which 

1/4 cup flour vegetables have been cooked) 

2 teaspoons salt 
1/4 teaspoon pepper 

Melt the fat and stir in the flour. When these are well 
mixed, add the liquid and heat until it boils, stirring con- 
stantly. Add seasonings. To this sauce may be added 1/2 
cup to 1 quart vegetable stock and pulp, according to the 
strength or flavor of the vegetables. Beans, cabbage, carrots, 
corn, onions, peas, potatoes, squash, or turnips may be 
used, mashed through a strainer. 

To make peanut soup, add 1/2 cup peanut butter to the 
thickened milk, or to make cheese soup, add 1/4 cup cheese 
cut in pieces. 

CORN CHOWDER 

I can corn 4 cups skimmed milk 

4 cups potatoes, sliced 8 squares toast 

1/4 pound fat salt pork Salt and pepper 
1 sliced onion 

Cut pork in small pieces and try out, add onion and cook 
five minutes, stirring often that onion may not burn. Par- 
boil potatoes five minutes in boiling water to cover, add 
potatoes and water to fat, cook until potatoes are soft, add 
corn and milk, then heat to boiling point. Season with salt 
and pepper, add the toast soaked in enough cold milk to 
moisten. 



MILK AND EGGS 35 

CREAM OF COTTAGE CHEESE SOUP 

I cup milk 1/3 teaspoon salt 

1/2 tablespoon butter Dash of pepper 

1/2 tablespoon thickening 1/4 cup cottage cheese 

Use the above ingredients (except the cheese) to make a 
thin white sauce. Cook thoroughly and cool slightly before 
adding the cheese. Neutralize acid of cheese with soda if 
cheese is sour, allowing 1/4 to 1/2 teaspoon of soda to 1 cup 
of cheese. Dissolve soda in a little milk and blend with 
cheese. Then stir the warm sauce gradually into the cheese 
until well blended. Reheat carefully, using as seasoning a 
slice of onion, a small slice of the yellow of the lemon rind, 
and a blade of mace or a little nutmeg. Avoid boiling the 
sauce after the cheese is added. 

POTAGE A LA REINE 

{Queen Victoria's favorite soup) 

I quart liquor in which one chicken has been cooked 
Season with salt, pepper, celery salt, and perhaps onion 
3 hard-boiled yolks of egg, mashed 
1/3 cup dry bread crumbs, moistened with 1/2 cup cold milk 
White chicken meat, chopped fine 

Mix last three ingredients, add slowly to them 1 pint hot 
milk or cream, then add all to the hot stock. Boil 5 minutes, 
taste for seasoning and thickness. It should be like a puree. 

, / FARINA CREAM SOUP 

3 pints milk, or 2 pints milk 
I pint water, or 2 pints water 

1 cup farina 

2 eggs 

2 teaspoons salt 
1/2 cup grated cheese 



36 FOOD FACTS FOR THE HOME-MAKER 

Beat the eggs slightly and add a little of the milk. Put the 
rest of the milk and the water into a saucepan, and bring it 
to a boil. Add the salt and farina. Cook 5 minutes and add 
the eggs. Cook a little, and add the cheese. 

Wheat cream soup is made in the same way, using wheat 
instead of farina. 

Other dishes containing a large amount of milk: 

Creamed chicken, or fish 

Creamed vegetables 

Dishes served with a white sauce 

Scalloped dishes 

Bread and rice puddings 

Cornstarch puddings 

Tapioca cream 

Custards 

SOFT OR BOILED CUSTARD 

2/3 cup milk 

1 egg 

1 tablespoon sugar 
1/4 teaspoon salt 
Vanilla 

Heat the milk in the top of the double boiler. Beat the 
egg until smooth but not foamy. Add the sugar and salt to 
the egg. Pour the hot milk onto the egg and return to the 
double boiler, stirring constantly. It is cooked enough when 
it coats the spoon, and when the foam disappears. Strain 
and flavor. 

BAKED CUSTARD 

2/3 cup milk 

1 egg 

1 tablespoon sugar 
1/4 teaspoon salt 

Vanilla or caramel 



MILK AND EGGS 37 

Beat the egg slightly. Add the sugar and salt to the egg t 
then the milk. Pour into a buttered cup and set in a pan of 
hot water in a moderate oven. Bake about 20 minutes or 
until it does not cling to a knife. 

POACHED EGG 

Boil water in a greased frying-pan. Add salt, 1 teaspoon 
to 1 quart of water. Draw to cooler part of the stove and 
carefully slip in the egg, which has been broken in a saucer. 
Cover and cook until white is firm, 5 or 6 minutes. Take 
up carefully with skimmer, season and serve on toasted 
bread. 

CREAMY EGG 

1 egg 1/2 tablespoon butter 

I /4 cup warm milk Pepper 

1/4 teaspoon salt 

Beat egg slightly and add butter, salt, pepper, and milk. 
Cook in a double boiler over gently boiling water. As it 
thickens stir it slowly from the side and bottom, that it may 
cook evenly. Cook it until it is of a soft, creamy texture, 
remove from fire and serve at once on toast. 

SCRAMBLED EGGS WITH TOMATO 

Season I pint of tomato with onion, celery, or parsley and 
sweet herbs. Cook and strain. Put 2 tablespoons butter in 
blazer, add tomato, when it is hot add 6 eggs slightly beaten, 
1/2 teaspoon salt, and 1/16 teaspoon pepper. Stir until 
contents are creamy. Serve with brown bread toasted. 

SCRAMBLED EGGS WITH PEAS 
SCRAMBLED EGGS WITH ASPARAGUS 

Similar to Eggs with Tomato 



38 FOOD FACTS FOR THE HOME-MAKER 

SCRAMBLED EGGS WITH COTTAGE CHEESE 

3 eggs Salt Pepper 

2 tablespoons cottage cheese 

Beat the eggs slightly, season highly with salt and pepper, 
turn into hot, well-greased saucepan and scramble very 
quickly. When firm, stir into them as quickly as possible 
the cottage cheese. Serve as soon as thoroughly mixed. 

This dish is improved if the cheese has previously been 
mixed with pimento or parsley. 

COTTAGE CHEESE OMELET 

2 eggs I tablespoon chopped pimento 
1/4 teaspoon salt 2 tablespoons milk 

3 rounded tablespoons 1/8 teaspoon soda 

cottage cheese 

Beat the yolks and whites of the eggs separately. Add to 
the yolks the salt, the milk, and the cheese which have been 
blended with the pimento, finally fold in the stiffly beaten 
whites, pour into a hot frying-pan in which has been melted 
1/2 tablespoon fat. Cook the omelet slowly until the egg 
has set, place in the. oven a few minutes to finish cooking and 
fold over in the center. Garnish with parsley. Other season- 
ing may be used, such as chopped parsley, green pepper, or 
minced ham. 

SCALLOPED EGGS WITH COTTAGE CHEESE 

6 hard-boiled eggs I cup white sauce ■>; 

1/2 cup cottage cheese I sweet red pepper cut in strips 

Cut the eggs into quarters and place about one fourth of 
the amount in a buttered baking-dish. Cover this layer with 
sauce into which the cottage cheese has been folded and 
sprinkle over it a layer of sliced green or red sweet pepper. 
Repeat until the dish is full. Sprinkle bread crumbs on top, 
dot with butter and brown in a hot oven. 



MILK AND EGGS 39 

LIGHT OMELET 

2 eggs ' I saltspoon salt 

2 tablespoons water or milk 1/3 saltspoon pepper 

Beat the yolks, add liquid, salt, and pepper. Cut and fold 
the beaten whites into the yolks. Heat the pan very hot; 
butter the pan and add the mixture. Cook until brown, and 
the whole center is dry. Place in oven to set. Run a knife 
around the edge of the pan and fold over to the right. 

Add for variety : 1 tablespoon chopped parsley, or a tea- 
spoon fine grated onion, or two or three tablespoons grated 
corn to the yolks before cooking. 

Or spread on the omelet before folding, thin slices of ham, 
or three tablespoons chopped ham, veal, or chicken ; stewed 
tomatoes, or raw tomatoes sliced; chopped mushrooms, 
shrimps, oysters which have been parboiled and drained, 
cooked clams, chopped ; or grated cheese. 

OMELET SOUFFLE 

Whites of 3 eggs Juice of 1/4 lemon 

Yolks of 2 eggs I 1/2 tablespoons powdered sugar 

Beat the whites to a very stiff froth. Beat the yolks. Add 
them to the whites, then the sugar and lemon juice. Fold in 
carefully, and heap into a buttered baking dish or into paper 
cases. Dredge with powdered sugar. Bake until a golden 
brown. 

CREAMED OMELET 

3 eggs I saltspoon salt 

3 tablespoons of cream Pepper if desired 

Beat the eggs in a bowl until very foamy, without sepa- 
rating the yolks from the whites ; add the cream and season- 
ing and beat again. Place the bowl containing the mixture 
over hot water and stir constantly until the mixture begins 
to set. Turn the mixture into a very hot frying-pan, in 



40 FOOD FACTS FOR THE HOME-MAKER 

which a teaspoonful of butter has been melted. When the 
under surface is brown, fold the omelet, turn it out on a hot 
plate, and serve immediately. 

FRENCH OMELET 

Beat only a little the whites and yolks of two eggs. Add 
I tablespoon of water or milk, 1/8 teaspoon of salt and a 
dash of pepper. Turn this into a buttered frying-pan. Keep 
the mixture disturbed by lifting the edge with a knife or 
fork. When the omelet is set, fold and serve. 

A HEARTY OMELET 

I pint milk I teaspoon salt 

1/4 cup cornmeal 6 slices of bacon , 

3 e g§s 

Scald the milk in a double boiler. Pour it onto the corn- 
meal and put back on the fire. Cook 15 to 20 minutes, stir- 
ring frequently at first. Beat the eggs separately; pour the 
meal mixture into the beaten yolks, add salt, and fold in the 
stiffly beaten whites. Have a large frying-pan in which bacon 
has been cooked; remove bacon and pour off most of the 
fat; pour the omelet mixture into it. Bake about 1/2 hour 
in a rather moderate oven. Serve on a platter garnished 
with the bacon .^Use either white or yellow cornmeal. 

SPINACH OMELET 

1 cup cooked spinach 1/2 cup cream 

J 1/2 tablespoons flour k 1/3 teaspoon salt 

2 tablespoons butter Few grains of pepper 
4 eggs 

Chop the spinach fine, and make a sauce of the butter, 
flour, cream, pepper, and salt, allowing it to boil thoroughly. 
Combine this with the spinach. Separate the egg-yolks from 
the whites; beat the yolks till lemon-colored, adding 1/3 



MILK AND EGGS 41 

teaspoon of salt and a little pepper. Beat the whites till stiff 
and dry and cut and fold them into the first mixture. Pour 
the egg mixture into a hot, well-buttered omelet pan, spread- 
ing the spinach over the top. Cook very gently for about 
twelve minutes till the egg is set and the omelet brown. 
Fold as usual. 

EGGS IN MASHED POTATO 

2 cups cold mashed potato 
1/2 cup bread crumbs 
1/2 teaspoon grated nutmeg. 

4 eggs 

1 tablespoon finely chopped parsley 

I teaspoon drippings 

Mix the seasoned mashed potato with the nutmeg and 
divide into four parts (if the potatoes are stiff add a little 
milk) . Roll in the bread crumbs and place in an earthenware 
dish which has been brushed with the drippings. Make a 
hole in the center of the potatoes large enough to hold an 
egg. Break the eggs one at a time into the center of the 
potato nest. Sprinkle the eggs with salt, or add a few slices 
of bacon. Place in a hot oven and bake until the eggs are 
set to one's liking. Sprinkle the top with parsley and serve. 



CHAPTER V 

MEAT 

Beef, veal, mutton, lamb, chicken, and all other ani- 
mal flesh are included in the general term meat. They 
vary little in their general structure, composition, or 
nutritive value. The population of the world is increas- 
ing faster than the number of meat animals, so that the 
price of meat is constantly increasing and there is no 
immediate prospect of its being lowered. Meat is usu- 
ally the most expensive part of the diet. Those fami- 
lies who desire to reduce the cost of living can do so by 
using less meat. 

When we look at a piece of raw meat, it is easy to 
see that it is largely made up of water, the actual per- 
What meat centage being about 62 per cent. We next 
is made of notice that there are two distinct types of 
tissue, the red lean tissue which is made up of protein 
material, and the fatty tissue. Since the fat occurs 
throughout the lean material as well as in the large 
sections easily seen, taking the place in the tissues of 
water, a piece of meat that is well streaked with fat 
would be more economical than a lean one. The average 
piece of meat with a moderate amount of fat contains 
about 18 per cent protein material and from 18 per cent 
to 20 per cent of fat. There is no carbohydrate in 
meat, but there is about one per cent of mineral salts. 

On further examination it is seen that raw meat is 
made up of distinct bundles of muscle fiber, giving to 
meat what is known as " grain.' ' These bundles can be 



PLATE A 
SIDE OF BEEF 
BOSTON CUTS 




I 


NECK 


2 


CHUCK RIB 


3 


PRIME RIB 


4 


SIRLOIN 


5 


BACK OF RUMP 


6 


MIDDLE OF RUMP 


7 


FACE OF RUMP 


8 


AITCH BONE 


9 


ROUND 


10 


VEIN 


ii 


HIND SHIN 


12 


FLANK 


13 


RATTLE RAND 


14 


BRISKET 


IS 


FORE SHIN 



MEAT 43 

pulled apart into still smaller bundles until finally we 
see under the microscope that each bundle is made up 
of a group of hollow tubes held together by connective 
tissue. These hollow tubes or muscle fibers vary in 
length and toughness of structure with the age of the 
animal, the use to which the muscle has been put, and 
the length of time since the slaughter of the animal. 
Each tube contains a liquid which holds in solution a 
protein substance similar to the white of egg. It also 
contains the mineral salts that are in the meat, and the 
substances called "extractives" which give each meat 
its own peculiar flavor. The walls of the tubes are an- 
other type of protein material, as also is the connective 
tissue which binds the tubes together and unites them 
into bundles. Fat globules are found embedded 
throughout the meat in this connective tissue. When 
a piece of meat is carved with the grain, the bundles of 
fibers are not broken open, hence the slice is stringy 
and tough. When, however, meat is carved across the 
grain, each hollow tube is cut in small pieces, thus re- 
leasing the juice within and making the slice juicy and 
easier to chew. 

As an animal grows older, the muscle fiber becomes 
tougher, as also does the connective tissue. This also 
is true of the muscle that has constant what makes 
use. At the same time, however, the quan- some meat 
tity of juice in the muscle fiber is in- oug 
creased and the flavor is developed. A cheap cut of 
meat is a tough cut, but at the same time a juicy one. 
Therefore it is preferable for making soup or for the 
extraction of juice. 

In former times the fatted calf was kept alive until 
the honored guest arrived, since it was impossible to 



44 FOOD FACTS FOR THE HOME-MAKER 

have refrigerating plants. Because it was used at once, 
it was a tender, juicy morsel. If, however, the guest 
had been delayed and the meat had to be kept twenty- 
four hours, it would have been found to be very tough. 
This is due to the hardening of the muscle fiber and the 
solidifying of the juices due to the cessation of the life 
processes. Because of this fact, meat is hung or kept 
for different lengths of time, depending upon the vari- 
ety. This permits the first stage of bacterial action to 
begin which again softens the tissue. With some kinds 
of meat this process is allowed to go far, as for instance 
with venison and game birds. Frequently in country 
regions a farmer butchers his calf and peddles the meat 
the next day. The housekeeper buying this meat would 
find it very tough if she used it that day. If, however, 
she kept it on ice for four or five days she would find 
she had a tender piece of veal. Chickens also are better 
if kept after killing for two or three days, unless eaten 
immediately after killing. 

CUTS OF BEEF 

There is some confusion throughout the country in 
purchasing beef because of the various ways in which 
it is cut in different localities. After the slaughter of the 
animal the beef carcass is always split lengthwise 
down the backbone into two "sides." These are hung 
by the hind legs, and the beef is shipped in this form. 

The retailer divides the " sides* ' to suit his trade, 
according to the part of the country in which his shop 
„«.- „ is located. There are two chief ways of 
cutting a side of beef. One is known as the 
"Boston cut," and is used generally throughout New 
England. The other is the "New York or Philadelphia 



PLATE B 
BOSTON CUTS 





SIRLOIN ROAST 

A SIRLOIN B TENDERLOIN 1 

C FLANK D KIDNEY SUET 




TIP OF SIRLOIN 



RIB ROAST 




MIDDLE CUT OF SIRLOIN 




PLATE C 
BOSTON CUTS 



SIRLOIN OR PORTERHOUSE 
STEAK 

A SIRLOIN B TENDERLOIN 

C FLANK 




ROUND OF BEEF 

A TOP ROUND B BOTTOM ROUND 

C VEIN D SHIN 




MIDDLE CUT OF RUMP 



MEAT 45 

cut/' and has been adopted quite universally through- 
out the United States except in New England. The 
New York method of cutting is used by the Depart- 
ment of Agriculture in their Farmers' Bulletins. It is to 
be noted that cuts of the same name may be taken 
from different parts of the animal in different locali- 
ties. This explains why a New Yorker is puzzled not to 
find as good beef in Boston as she is accustomed to in 
New York, and why a Bostonian is frequently heard 
to complain of New York beef. Accustomed to the best 
cuts at home under a certain name, they purchase 
quite a different cut under the same name in the other 
city. 

The side is cut across at right angles to the back- 
bone, making "hind" and "fore" quarters. Here lies 
the first point of difference. In the Boston <c n 

cut three ribs are left on the hind quarter, 
whereas in the New York cut all ribs are left on the 
fore quarter. This means that the first cut of the fore 
quarter in New York is the same piece of meat as the 
first cut on the hind quarter in Boston. A prime rib 
roast, the same ribs in both cases, is the first cut of the 
fore quarter in Boston and the second cut in New York. 

Plates A and D show the "quarter" division line 
between sections (3) and (4). The pieces of the fore 
quarter are used for the same purposes in both meth- 
ods: the ribs (3) for roasts; the chuck (2) for roasts and 
stews; the neck (1) for soup stock, stews, and beef -tea; 
the rattle rand (13) and brisket (14) of Plate A, and 
the plate (10), navel (11), and brisket (13) of Plate 
D, are used for corning; and the fore shin (15) is used 
for soup. 

The greatest difference is in the way of cutting the 



46 FOOD FACTS FOR THE HOME-MAKER 

hind quarter, and the confusion thus brought about 
L . is increased by using the same terms for 

different parts of the quarter. The loin (4) 
in both plates is cut in slices at right angles to the back- 
bone for steaks or in larger pieces for roasts. The ten- 
derloin is an oval-shaped muscle lying underneath the 
backbone in this section. It is sometimes removed 
whole for a roast called a "fillet of beef," but is more 
frequently sliced with the sirloin muscle to form 
steaks. The "Club" or "Delmonico" steak is the one 
in which only the tip of the tenderloin appears. A 
"Porterhouse" steak is one in which there is a cut of 
the tenderloin through its thickest part. This relation 
of tenderloin to sirloin muscle can be seen in the pic- 
ture of a Porterhouse steak in Plate C. The terms 
"Club" and "Porterhouse" steaks are used alike in 
both the New York and Boston systems. 

The next section below the loin in the Boston cut is 
called the "rump" (5, 6, and 7 of Plate A). This part 
is cut out in a solid piece, and the bone re- 
moved. It is then divided into three 
pieces: the back, the middle cut, and the face. These 
are used for roasts, or cut in slices for steaks. The back 
makes the best roast, and is more economical than sir- 
loin roasts, as there is no waste. The other two rump 
cuts (6 and 7) are sometimes used for beef a la mode or 
pot roasts. 

[ This section in New York (Plate D, 4) is still cut in 
slices like the loin to make the large sirloin steaks — 
the hip-bone, the flat-bone, and the round-bone sirloin 
steaks. These are not to be bought on the Boston mar- 
ket. The New York rump (Plate D, 5), used for stews 
and corning, is a cut which includes part of the Boston 



PLATE D 

SIDE OF BEEF 

NEW YORK CUTS 




i NECK 

2 CHUCK 

3 RIB ROAST 

4 LOIN 

5 RUMP 

6 ROUND 

7 BOTTOM OF ROUND 

8 HIND SHIN 

9 FLANK 
io PLATE 
ii NAVEL 

12 CROSS RIBS 

13 BRISKET 

14 CLOD 

15 FORE SHIN 



MEAT 



47 



rump, the aitch bone, and part of the round (Plate A, 
8 and 9). 

The round of beef (Plate A, 9, and Plate D, 6) is 
much the same cut in both methods. It is divided into 
"top" and "bottom" round (Plate C) R(mnd 
according to the way the piece lies on the 
counter with the leg bone parallel to the counter. The 
top is used for steaks and roasts, though the farther 
down the leg the slice is cut the tougher the muscle be- 
comes. The bottom round is tougher than the top and 
is used for beef -juice, Hamburg steak, and sometimes 
for stew meat. 

The piece cut from the round in Boston, known as 
the "vein" (Plate A, 10), is used for a roast or for 
braised beef. It is stringy but juicy. The hind shin (11) 
is used for soup stock. 



Part 


Part 


How cooked 


Boston cut 


New York cut 




Fore Quarter 






Neck 


Neck 


Stewed 


Chuck ribs 


Chuck 


Roasted, wasteful 


Prime ribs 


Prime ribs 


Roasted, high grade 


Fore shin 


Fore shin 


Stewed and for soup 


Rattle rand \ 
Brisket > 


Plate 1 




Cross ribs (roasted) \ 


„ Corned 




Navel 






Brisket J 




Hind Quarter 




' 


Sirloin 


Loin 


Roasted or broiled, ten- 
der and well-flavored 


Rump 


f Sirloin steaks 
\ Part of rump 


Roasted or broiled, 




juicy, no waste 


Part of rump J 






Aitch bone > 


Rump 


Stewed or corned 


Part of round ) 






Round 


Round 


Broiled, stewed, or for 
pot roast 


Hind shin 


Hind shin 


Stewed for soup 


Flank 


Flank 


Braised or boiled 



48 FOOD FACTS FOR THE HOME-MAKER 

It has been shown by the Department of Agricul- 
ture in a long series of experiments that there is practi- 
Ways of cally no difference in digestibility or nutri- 

cooking meat tive value between the various cuts of the 
same animal or of different types of animals. The sole 
difference lies in the convenience of handling and in 
the length of time involved in preparing the meat for 
use. When the ways given in a cook-book for cooking 
meat are looked over, it is found that they fall easily 
into three groups, depending upon the result desired. 
The first group includes all recipes in which the juices 
only of the meat are used. This would include meat 
soups and broths of all kinds. The second group com- 
prises those recipes in which the piece of meat is served 
as a whole and great care is taken to retain all the 
juices, such as roasts and beefsteak. All others would 
fall under the third head, where the meat and the 
juices are served together. This includes stews of all 
kinds, pot roasts, beef a la mode, and all so-called 
" made" dishes, where the juices in the form of gravy 
are served with the meat itself. 

Since it is the juice of the meat that is desired for 

soup, a cut is chosen from a muscle that has had much 

use, not only because this is cheaper, but 
Soup-making . . . 

because it contains more juice. Every 

kind of meat may be used alone or in combination; 
bones, pieces left from roasts, and trimmings may all 
go into the soup-pot. It is well to have some bone with 
the meat, for from the bone as well as from the connec- 
tive tissue, gelatine is formed on boiling. If the broth 
is to be used for a child or an invalid, instead of using 
fragments it is better to buy meat especially for this 
purpose, either the neck of mutton for mutton-broth, 



PLATE E 
NEW YORK CUTS 




RUMP OF BEEF 




LOIN OF BEEF 



PLATE F 
BOSTON CUTS 




A 



> 



• 'i 




RIB AND LOIN CHOPS 

-—A RIB CHOPS 
B LOIN CHOPS 




FOREQUARTER OF LAMB 



MEAT 49 

or the shin of beef for beef -broth. The meat for soup 
should be cut in small pieces so as to have as large a 
surface exposed as possible. It should be well covered 
with cold water, and well salted and allowed to stand 
for about an hour. This draws out the juices. It is then 
put over a slow fire and allowed to heat gradually, but 
should never be allowed to boil, since boiling will 
harden all the protein material present in the juices. 
This is what forms the scum on the top of a soup-pot 
that ordinarily is carefully removed and thrown away 
as being unsightly. Soup at best, when made under the 
most careful conditions, contains only a small propor- 
tion of the total nourishment of the meat, since only 
that protein present in the juices is in the soup. If 
this is skimmed off and thrown away, it leaves only 
the flavor, mineral salts, and whatever gelatine has 
been formed from the bones and connective tissue. A 
cleared soup, such as bouillon or consomme, contains 
practically no nourishment, but is merely a stimulant 
and should be used as an appetizer before a heavy 
meal. It should be noted that the meat left from soup- 
making contains by far the larger proportion of the 
protein material of the original piece. To be sure, it is 
tough and has no flavor, but it is far too valuable to be 
thrown away. It can be put through the meat-chopper 
and used, when highly seasoned, in " made-up " dishes 
of various kinds. \ 

In order to retain all the juices as for a roast, it is 
necessary to seal up the outside of the meat. This is 
done by sprinkling a roast well with flour R 
to form a paste with the water in the meat, 
and then by putting it into a hot oven which quickly 
sears the outside. After this is done, the heat is reduced 



50 FOOD FACTS FOR THE HOME-MAKER 

and the cooking completed at a steady low tempera- 
ture. When a roast is red in the inside, it shows that it 
has not been subjected to such heat as would coagulate 
the protein material and would toughen the meat. 
_ jj. The same idea is carried out in broiling 

a piece of meat there it is turned fre- 
quently until seared on both sides and then allowed to 
finish cooking more slowly. 

With our third group, which is by far the largest, the 
process involved is practically the same, even though 
there is a great variety in the finished 
products. The idea is to use a cut of meat 
that is both juicy and tough, so to treat it as to make it 
tender, and to serve it with the juices extracted during 
the process. If a large piece of meat is used, as for a 
pot roast, it is usually browned all over on a frying- 
pan before it is subjected to a long, slow cooking in hot 
water. This latter may be done in the oven or on the 
top of the stove. Vegetables or various kinds of season- 
ings may be added during the process of cooking and a 
brown gravy made from the juices. The meat for a stew 
is cut up into one-inch cubes. These may be browned 
iin a pan for a brown stew or may be left as they are for 
an Irish stew. Then they are covered with boiling wa- 
ter and allowed to cook for a long time below the boil- 
ing point. If stews are allowed to boil, the protein ma- 
terial becomes tough and the pieces of meat are hard 
and leathery. Vegetables are usually added during the 
process and the gravy is slightly thickened with flour. 
The great variety of recipes in this group is due to dif- 
ferent combinations of flavors used by various cooks, 
each one having a distinct name. This process may 
well be carried out in a fireless cooker. In this case, 



MEAT 51 

however, the stew must be boiled for fifteen minutes 
before being put into the cooker. 

POULTRY 

Although the ways of cooking chicken may fall into 
any one of these groups, it may be well to add a special 
word on the subject. When buying a chicken we can 
distinguish between chicken and fowl in this way: a 
fowl has hairs on the body and not so many pin-feath- 
ers; the skin is also coarser, there are scales on the feet, 
and the end of the breast-bone is stiff and not pliable 
as in a chicken. A hand-picked chicken is more tender 
than one that has been scalded before the feathers are 
removed, although the other has a smoother, more at- 
tractive appearance. 

To dress a chicken or fowl, make a small incision 
between the end of the breast-bone and the tail, not 
deep enough to cut through the membrane To dress a 
surrounding the entrails. The fat can be chicken 
easily separated from the body of the bird and all the 
entrails can be removed at once if this membrane has 
not been pierced. Be careful to remove the lungs which 
lie close to the breast-bone and which do not come out 
with the entrails. The kidneys also must be removed 
separately. The crop can be slipped out through the 
neck opening without making an incision below the 
neck. The tendons of the legs may be pulled by making 
a cut through the skin above the joint before removing 
the feet. Remove all pin-feathers and singe off the 
hairs. 

After the bird has been stuffed and sewed up, it is 
trussed for baking. One skewer is put crosswise through 
the bone by the tail; another skewer is put through 



52 FOOD FACTS FOR THE HOME-MAKER 

the body at the largest part of the legs; a third is so 
To truss a placed in the upper part of the body as to 
bird for hold both wings in place and the end of 

roasting ^e neck which has been brought down on 

the back. A string is wound around the ends of the legs 
and the ends of the tail skewer, holding them securely 
in place ; then it is laced across the back of the chicken 
around the other two skewers making a harness to 
keep the wings and neck in place without having any 
string across the breast of the bird. 

If a giblet gravy is desired, the liver, heart, and giz- 
zard are removed from the entrails. Care must be 
taken to cut away from the liver the gall- 
bladder and any discolored parts. The 
clotted blood should be thoroughly washed out of the 
heart. The fat around the gizzard can be easily pulled 
off, and the thin membrane on the outside of the fleshy 
portion can be cut away with a sharp knife. The flesh 
can then be separated very easily from the heavy 
membrane enclosing the sac with its disagreeable con- 
tents. The prepared giblets should be dropped into 
boiling water at once and simmered until tender. They 
may then be set aside to be used for the gravy when 
the chicken is served. 

One word further. Since pork and its products, with 
the exception of bacon, contain so much fat in close 
combination with the protein material, they are diffi- 
cult to digest and should not be given to children nor 
adults who have weak digestion. Crisp bacon fat is, 
however, one of the most digestible of the fats and can 
be used freely in combination with potatoes and other 
vegetables. 



MEAT 53 

MEAT RECIPES 

SOUP STOCK 

4 pounds meat 1/4 of a sweet pepper 

4 pints cold water . 1 1/2 teaspoons sweet herbs (mar- 

2 teaspoons salt joram, thyme, etc.) 

IO-12 peppercorns or 1/4 cup each carrot, onion, 

1 sprig parsley celery, turnip, cut in 
4 cloves small pieces 

1/2 of a bay leaf 

Wash and cut meat and bones. Put in kettle with cold 
water, and soak for 1/2 hour. Place over fire and heat slowly 
to the boiling point. Simmer 5 or 6 hours. Strain and cool. 

TO CLARIFY SOUP STOCK 

Remove fat from the stock (strain through cheesecloth). 
Allow the white and shell of 1 egg to each pint of stock. 
Beat the white slightly, crush the shell, and add to the cold 
stock. Stir over the fire until the boiling point is reached. 
Boil 3 to 5 minutes according to the amount of stock. Set 
on the back of the stove to settle for 10 minutes. Remove the 
scum. Strain through a sieve set on top of cheesecloth. If 
necessary reheat before serving. 

Season soup to taste before clearing. 

Lean raw meat may be used instead of white of egg. It is 
more bother to handle, but is cheaper than eggs when stock 
is to be cleared in large quantity. 

SOUP STOCK 

4 pounds of the "meat end" of a hind shin of beef 

2 quarts very cold water 
1 onion, sliced across 

Salt, pepper, some bay leaves 
1 egg 



54 FOOD FACTS FOR THE HOME-MAKER 

Cut meat and bone into inch cubes. Pour the cold water 
over it. Stand overnight in a cool place. In the morning put 
on stove and heat slowly. It should simmer and not boil, 
for 6 or 8 hours. Strain through a sieve into a wide bowl. 
The next day remove the fat. Add the onion, seasonings, 
and egg beaten up with the shell. Stir until it boils. Then 
add enough caramel to give it color and let all boil 45 min- 
utes. Strain through scrim into a bowl. 

PLAIN STEW 

I pound breast of veal or lamb 1 tablespoon butter 

(meat and bone) 1 onion 

I teaspoon salt I carrot 

1/16 teaspoon pepper 1 turnip 

I quart water or stock 2 potatoes 

Gravy: 1 to 2 tablespoons flour 
1 to 2 tablespoons water 

Cut meat in small pieces, put with salt, pepper, and cold 
water or stock in saucepan. Raise slowly to simmering point 
and keep it there until tender, 2 or 3 hours. Cut vegetables 
into small pieces or fancy shapes, brown them in butter and 
add to the stew half an hour before serving, giving time 
enough to cook the vegetables. Take the solid material out, 
thicken and season the gravy, and serve all together. 

BEEF STEW 

The five chuck ribs may be used for stew, the rump piece, 
or the upper part of the round. 

5 pounds of either of the above cuts I onion cut in slices 
4 cups potatoes cut in thin slices 1/4 cup flour 
1/2 cup carrots diced Salt and pepper 

Remove bone, wipe meat and cut into pieces 1 inch 
square, and dredge thickly with flour. 

Render slowly 2 tablespoons suet fat. Add the meat to 



MEAT 55 

the fat and brown. Add remaining fat and bone, also flour. 
Add cold water to partly cover, raise it to simmering point 
and allow it to simmer gently until meat is tender. Add 
carrot and onion with seasonings the last hour of cooking. 
Parboil potatoes and add to stew the last 15 minutes. Re- 
move bone and any pieces of fat, and skim the stew care- 
fully before serving. 

BRAISED BEEF 

3 pounds beef from lower part Carrot " 

of round or face of rump Turnip I 1/4 cup each, 

2 thin slices fat salt pork Onion j cut in dice 
1/2 teaspoon peppercorns Celery ^ 

3 cloves Salt and pepper 

1 bay leaf 

Try out pork and remove scraps. Wipe meat, sprinkle 
with salt and pepper, dredge with flour, and brown entire 
surface in pork fat. Place on trivet in deep granite pan or in 
earthen pudding-dish, and surround with vegetables, pepper- 
corns, and 3 cups boiling water; cover closely and bake 4 
hours in very slow oven, basting every 1/2 hour, and turn 
after second hour. Throughout the cooking the liquid should 
be kept below the boiling point. Serve with horseradish 
sauce, or with brown sauce made from liquor in pan. 

MOCK DUCK 

Sear 2 pounds flank or skirt steak, stuff, and roll it, tie 
it, and put in double roasting-pan with water under it. Cook 
3 hours in slow oven, never allowing water to cook out en- 
tirely. Serve hot, making a sauce with liquor in pan, season- 
ing with tomato. 

STUFFING 

1 cup bread crumbs 1 teaspoon minced parsley 

I teaspoon salt 1 teaspoon chopped pickle 

1/4 teaspoon pepper 1 teaspoon onion juice 

I teaspoon lemon juice 1/4 cup melted butter 



56 FOOD FACTS FOR THE HOME-MAKER 

BEEF OLIVES 

Cut chuck steak 1/2 inch thick; take pieces 4 inches 
square, sear them both sides, put stuffing on them, roll, and 
tie. Put in double roasting pan with brown sauce under- 
neath. Cook in slow oven 2 hours. Season sauce and serve. 

HAMBURG STEAK 

1 pound chuck steak 1 teaspoon salt 

1 onion 1/3 teaspoon pepper 

Chop meat and onion together, season, make into firm 
balls, sear in butter, reduce the temperature, turn balls 
often, and serve rare. 

SALISBURY STEAK 

I pound chopped chuck 1 tablespoon lemon juice 

I teaspoon salt 2 tablespoons minced parsley 

Make into firm balls, sear in hot butter, cook at a lower 
temperature, turning often, serve rare. 

MEAT BALLS WITH HORSERADISH SAUCE 

1 pound chopped chuck 1/6 teaspoon pepper 
1 teaspoon salt 
Cook according to directions for Salisbury steak. Serve 
with sauce : 

1/2 cup horseradish 1/2 cup cream 

1/2 cup cracker dust 1 teaspoon mustard 

1 teaspoon salt 1/4 cup vinegar 

1/16 teaspoon pepper 2 teaspoons powdered sugar 

Mix salt, pepper, cracker and horseradish. Make paste of 
mustard and cream in a spoon, add it with cream to mixture. 
Add full amount of vinegar if horseradish is fresh, and heat 
the materials over water. Serve hot. 



MEAT 57 

GERMAN HORSERADISH SAUCE 

1/2 cup horseradish 1 teaspoon salt 

Vinegar to cover 1 sour apple grated 

2 teaspoons sugar Serve cold 

ROAST BREAST OF LAMB 

Prepare meat by skinning, trimming if necessary, and 
wiping with damp cloth. Plunge into boiling salted water 
and simmer until tender. Take from the water, remove bones, 
place on rack in dripping-pan, cover with buttered crumbs, 
and bake until brown. Serve with brown tomato sauce using 
the water it was cooked in as part of the liquid. 

BOILED LEG OF MUTTON 

Wipe meat, place in a kettle, and cover with boiling water. 
Bring quickly to boiling point, boil 5 minutes, and skim. 
Set on back of range and simmer until meat is tender. When 
half done, add 1 tablespoon salt. Thirty minutes before re- 
moving the meat add one cup of soup vegetables. Cut the 
carrot and turnip in half -inch thick slices and stamp with 
fluted cutter. Place the meat on a hot dish, and rub lightly 
over it enough of the white sauce (to be used for the caper 
sauce) to make surface white and smooth. Sprinkle with 
chopped parsley or capers. Cut a hole in the center of the 
sliced vegetables and string them alternately on the bone. 
Serve with caper sauce, or add to two cups white sauce 
(made of half milk and half mutton stock) two hard-boiled 
eggs cut in slices. 

MUTTON STEW 

I pound flank of mutton 3 slices turnip 
1 small onion 1 tablespoon butter 

3 slices carrot 2 tablespoons flour 

Pepper and salt 



58 FOOD FACTS FOR THE HOME-MAKER 

Cut mutton into small pieces. Season and place in earthen 
dish. Add vegetables; mix butter and flour, add hot water 
and pour over meat. Cover with boiling water, add salt to 
taste. Boil 15 minutes, and cook 5 hours in fireless cooker. 

STUFFED SPARERIB 

I whole spare rib cracked in middle 
4 apples 
/ 1/4 pound raisins 

Wipe meat with damp cloth. Slice apples, seed raisins, 
place on half of sparerib, fold balance over it, tie or sew 
together. Put it on rack in roasting-pan and into hot oven. 
After 10 minutes, or when outside is seared, reduce tempera- 
ture of oven and put a little water in pan with which to 
baste roast occasionally. Cook 2 hours. Serve with gravy 
made from liquor in pan. 

FRIED SALT PORK 

Cut salt side pork very thin, lay each piece in flour and 
put into a hot frying-pan, cook until light brown. Place on 
hot platter. 

Pour from the pan all but 2 tablespoons fat. Add 2 table- 
spoons flour and 1 cup milk as in white sauce. Season and 
serve with baked potatoes. 

CORNED BEEF HASH 

Drop the corned beef into boiling water and simmer, 
allowing 30 minutes to the pound. When cold chop rather 
coarse. Chop cold cooked potatoes coarse also. Dry bread 
may be used instead of part of the potato, and improves 
hash. 

4 cups meat 2 teaspoons salt 

4 cups potato 1/4 teaspoon pepper 

4 tablespoons butter 1 cup milk 



MEAT 59 

Butter the bottom of a skillet, put in it the mixture of 
meat and potato. Over the top put seasoning and butter. 
Add the milk and put the skillet in the oven. Let it remain 
there half an hour, stirring every 10 minutes. If browned 
hash is desired reserve half of the butter and after the second 
stirring melt the butter in a frying-pan, put the mixture 
into it, and cook on the top of the stove, without stirring, 
until brown underneath. Fold and serve. 

BEEF, OATMEAL, AND TOMATO 

1 pound shin of beef 1/3 cup oatmeal 

2 sausages 1 teaspoon Worcestershire Sauce 
I cup canned tomatoes Salt and pepper 

Cut beef into small pieces, and season with salt and pep- 
per. Cut sausages into inch pieces, roll in flour, and put into 
earthen dish with beef. Add other ingredients and cook 5 
hours in fireless cooker. 

BEEF ROLL 

10 ounces lean beef from Salt and pepper 

shoulder or shin I slice onion 

I 2 ounces sausage meat 1/2 teaspoon Worcestershire Sauce 
Bread crumbs 2 teaspoons tomato catsup 

Mix sausage meat with equal quantity of stale bread 
crumbs. Cut meat into slices 1/2 inch thick and spread with 
sausage. Roll up and tie firmly. Salt, pepper, and dredge 
thickly with flour. Put into earthen dish with other ingredi- 
ents. Cover with boiling water and cook 5 hours in fireless 
cooker. 

SCALLOPED MEAT 

Spread in a baking-dish alternate layers of bread crumbs 
or cooked macaroni or spaghetti, meat chopped very fine or 
cut in cubes, a sprinkling of chopped parsley, onion, pepper, 



60 FOOD FACTS FOR THE HOME-MAKER 

and salt. When the dish is nearly full, pour over enough 
white sauce to moisten it well; cover with buttered crumbs, 
and brown in the oven. Soup stock or tomatoes may also be 
used for moistening a scallop. A scallop made of raw meat, 
tomatoes, and crumbs makes a good luncheon dish. If un- 
cooked meat is used, it will require one hour in a slow oven, 
and more liquid will be needed. 

SHEPHERD'S PIE 

1 onion I pound raw meat or left-over 

2 cups tomato meat cut up small 
1/8 teaspoon pepper 1/2 teaspoon salt 

1 tablespoon fat 

Mashed potato for the crust 

Melt the fat, add the sliced onion, and, if raw meat is 
used, add it and stir until the red color disappears. Add the 
tomato and seasoning. If cooked meat is used, add it with 
the tomato and seasoning, after the onion is brown, and 
heat through. Grease a baking-dish, put in a layer of the 
potato, add the meat and gravy, and cover with the potato 
dotted with fat. Bake until the potato is browned. 

RICE MEAT PIE 

Put in baking-dish any left-over meat and gravy. Season 
well with chopped onion, pepper, and salt. 

Boil 1 cup rice in salted water. When done, strain, mix 
with 1 tablespoon butter and two eggs, salt and pepper to 
taste. Put all on top of meat and bake 1/2 hour. 

CALVES 1 TONGUES WITH TOMATO SAUCE k 

12 small fresh tongues 
f 6 fresh tomatoes or 1 can 

I teaspoon chopped parsley 

1 teaspoon celery extract, or tablespoon celery cut fine 
1/4 teaspoon onion juice, salt, pepper, and paprika to taste 



MEAT 61 

Put tongues in a pan of cold water for 30 minutes; boil 
until the skins crack. This will take from three to four hours. 
Remove the skin without tearing the meat. 

About an hour before serving time, make a sauce by cook- 
ing the tomatoes, onions, parsley, and celery until very 
tender. Strain through a fine sieve or coarse cloth, allowing 
no seeds to pass through. To the liquor add the seasoning, 
and allow all to simmer until it becomes the thickness of 
catsup. Fold in 3 tablespoons of cream whipped, which 
should thicken the sauce. 

te- Arrange crisp lettuce leaves on a platter, one for each 
tongue, garnish with sliced lemon and water cress. Serve 
sauce in sauce boat. 

FRESH BEEF'S TONGUE 

Boil the tongue slowly until tender, putting into the water 
part of an onion, 1 bay leaf, 3 or 4 allspice, and a piece of 
mace. Let it stand in the water to cool. Take out, skin it, 
and stick it full of cloves. Boil it again for a little while until 
it is thoroughly heated through. Put the water in which the 
tongue was boiled into a skillet, thicken with a little flour; 
add salt, pepper, and sugar, and a glass of currant jelly. Let 
it all boil slowly until it is reduced to about a pint. Mean- 
while let the tongue stand on a tin plate on top of the fire 
to keep hot. When the gravy is ready put the tongue in it 
and baste it until it is smoking hot and ready to serve. Put 
the tongue -on the serving-dish, pour the gravy over it and 
decorate with slices of lemon. 

BRAISED LAMBS' HEARTS 

Wipe each heart, cut off extra fat and take out partition 
walls. Stuff, using 1/4 of recipe for Mock Duck, tie up, and 
sear. Make 1/3 cup of brown sauce in dish in which heart 
was seared. Put hearts in double roasting-pan and cook in 
slow oven, 3 to 5 hours. Season sauce with Worcestershire 
or Tomato Sauce and serve. 



62 FOOD FACTS FOR THE HOME-MAKER 

PIGS IN CLOVER 

Cut bacon very thin. 

Cut calves' liver 1/4 inch thick. Drop it into water below- 
boiling temperature, and let it remain for a few minutes to 
cook. To each slice of bacon pin a piece of liver of similar 
shape with a toothpick. Cook them in a hot frying-pan until 
light brown. Serve on toast. 

CREAMED CHICKEN WITH MUSHROOMS 

1 cup chicken broth 3 cups chopped chicken (cooked) 

1 cup cream 1 cup canned mushrooms 

2 tablespoons flour 1 lemon 

1/4 cup butter 2 tablespoons grated cheese 

Melt the butter in a pan. Stir in the flour until smooth. 
Add the broth and the cream. As it thickens add the chicken 
and mushrooms. Season well and allow to cook for 5 min- 
utes. Serve in warm biscuit shells and sprinkle tops with 
cheese and lemon juice. 

TERRAPIN CHICKEN 

I quart cold chicken cut small 4 teaspoons butter 

1 or 2 chicken livers 4 teaspoons cream 
3 hard-boiled eggs 1 tablespoon salt 

2 yolks of eggs 1/3 teaspoon pepper 
I cup chicken stock 1 teaspoon lemon 

juice 

Chop the livers and the hard-boiled eggs together and add 
them to the chicken. Sprinkle with the pepper and the salt. 
Put the butter in a frying-pan on the stove. Add flour and 
stir until it becomes brown and frothy. Move the pan to less 
hot a fire and add the chicken stock gradually. Put the pan 
back onto the fire and stir three minutes, then add the cream 
except 4 teaspoonfuls. Stir one minute. Add the chicken 
mixture and cook ten minutes. While it is cooking, beat the 



MEAT 63 

yolks of two eggs and add to them the 4 teaspoonfuls of 
cream. Pour this into the chicken mixture, stir one minute, 
add the lemon juice and serve at once. 

CHICKEN FRICASSEE CREOLE 

Fry chicken lightly, dredging flour into the fat, and brown. 
Add 2 cups of boiling water, 1 quart of tomatoes, peeled and 
sliced, 1 small onion sliced, a few sprigs of parsley, and stew 
slowly 11/2 hours. Serve with rice border. 

A"FRIKASIE" 

{Colonial Recipe) Mrs. John Burroughs, 1734 

"Take ye fowls; cut them in pieces, and clean them. Sea- 
son with pepper and salt, a little mace, nutmeg, cloves, some 
parsley, a little bit of onion. Let them lay 2 hours, then 
flowr them well, fry in sweet butter, and make ye butter 
hott before you put them in. Fry a fine brown. Wash ye 
pan, and put them in again with a pint of gravy. Lett them 
swimyer in ye gravy. Take the yolks of 3 eggs with a little 
grated nutmeg, a little juce of lemon and 2 spoonsful of 
wine. Shake it over the fire til it is as thick as cream, pour 
over ye frikasie, and so serve it to ye table hot." 

SMOTHERED CHICKEN 

Put 1/2 cup beef-dripping or bacon fat and 1 small cup 
of stock in the bottom of a pan. Split the chickens, dredge 
with flour all over, season with pepper and salt, putting the 
chickens breast down, and putting the giblets under them. 
Allow 15 minutes to the pound. When done, take out the 
chickens, mash the giblets, adding a cup of rich milk to the 
juice to make the gravy. 

FRICASSEED RABBIT 

Skin and cut in pieces and lay in cold water a few minutes. 
Drain, and put in a saucepan, with pepper and a little pork 



64 FOOD FACTS FOR THE HOME-MAKER 

cut in strips. Cover with water and simmer 1/2 hour. Then 
add a small chopped onion, 1 tablespoon chopped parsley, 
1 blade of mace, and a little clove. Mix to a smooth paste 
1 tablespoon of flour, stir it in and let the rabbit simmer 
until it is tender. Then stir,, in 1/2 cup rich cream. Boil up 
and serve 





SOUFFLE 




Chicken 




Veal 


Make white sauce of 




2 cups 

2 tablespoons 

2 tablespoons 
, I teaspoon 
1/8 teaspoon 

Add just as you 


milk or stock 
butter^ 
flour 
salt 
pepper 
take from the fire: 


2 cups 

3 tablespoons 
6 tablespoons 
1 teaspoon 

1/8 teaspoon 


3 

..■ 2 cups 
1/2 cup 

I tablespoon 


egg-yolks 
chopped meat 
soft crumbs 
parsley 
lemon juice 
onion juice 


3 or 4 
2 cups 

2 tablespoons 
2 teaspoons 
8 drops 



Spread on bottom of dish to cool. Cut and fold into the 
mixture 

egg-whites, stiff 3 or 4 

Turn into a buttered baker and put into a slow, increasing 
oven about 30 minutes or until well browned over. 

Serve at once, with white mushroom sauce for the chicken 
and brown tomato sauce for the veal. 

Cheese Souffle may be made, using grated cheese in- 
stead of meat and few, if any, of the extra flavors. It may be 
served with white sauce or alone. 



MEAT t 65 

CROQUETTES 

2 cups cold fowl or veal cut fine ■, 4 drops onion 
1/2 teaspoon salt 1 teaspoon parsley 

Cayenne 1/2 teaspoon celery salt 

1 teaspoon lemon juice for veal 

Mix meat and seasoning, add as much white sauce as you 
can to be able to handle the mixture and yet have a soft 
creamy croquette when served. For this amount make 1 cup 
white sauce, using but 4 tablespoons butter and 6 table- 
spoons flour to the pint. 

Chill the mixture, shape quickly, crumb, egg t and crumb. 
Fry but six at once, as more cool the fat too much. 

CHICKEN CHARTREUSE 

A : 1 cup cooked chicken, minced fine 

B: 1 teaspoon chopped parsley, 1/2 teaspoon onion juice, 
1/4 teaspoon salt. 

2 tablespoons tomato juice, 1 beaten egg t dash of 
pepper 

Mix A with B. Line a buttered dish 1 inch thick with 
boiled rice. Fill center with chicken mixture, cover top with 
rice. Cover and steam 45 minutes. Serve with tomato sauce 
poured around it. 

CREOLE SAUCE 

To be served with steaks or chicken 

2 onions 2 tablespoons of butter 

1/2 pound ham 12 tomatoes 

2 garlic cloves Salt, pepper, and paprika 

to taste 

Melt the butter. Chop the onions and garlic cloves and 
brown in the butter. Add the tomatoes that have been 



66 FOOD FACTS FOR THE HOME-MAKER 

peeled, also the ham that has been cut in dice. Season highly. 
Cook for an hour, strain and heat. 

The sauce may be thickened with a teaspoon of arrow- 
root. 

CURRY SAUCE 

{East Indian Dish) 

I tablespoon butter i tablespoon Chutney sauce 

I onion, cut fine i cup stock 

I tablespoon curry powder 

Brown butter; add onion and Chutney sauce; cook thor- 
oughly before adding stock and curry, as well as afterward. 
In the curry sauce heat up cooked eggs or meat cut in small 
pieces. Serve with cooked rice. 

CAPER SAUCE 

1/3 cup butter 1/2 teaspoon salt 

3 tablespoons flour 1/8 teaspoon pepper 

1 1/2 cup hot water 

Melt one half the butter, add flour with seasonings, and 
pour hot water on gradually. Boil 5 minutes, and add re- 
maining butter in small pieces. Add one half cup capers 
drained from their liquor. 

DRESSING FOR TURKEY 

2 parts of bread crumbs 1 part of citron 
1 part of raisins Butter 

1 part of currants Salt 

DRESSING FOR WILD GAME 

Fill with sour apples cut in quarters. 
Remove these apples when game is cooked, and fill with 
fresh fruit, oranges, and apples. 



MEAT 67 

SWEETBREADS, BRAINS, OR ROE 

Sweetbreads and brains 

Wash and soak in cold water 1 hour. Simmer in salted, 
acidulated water 20 minutes (1 quart water, 1 teaspoon salt, 
I tablespoon vinegar). 

To water for brains may be added : 

1 slice onion 1 bay leaf 

2 peppercorns 1 sprig of thyme (1 teaspoon) 

Put into cold water; let stand until cool. Free it from 
membrane, etc. 

Shad or other roe 
Wash in cold water. Be careful not to break membrane 
that encloses eggs. If broken wrap in cheesecloth before 
cooking. 

Simmer in salted, acidulated water 20 minutes. 
To water may be added : 

1 slice onion 1 bay leaf 

Each may be diced and served in a chafing-dish. 

(2 cups diced material to 1 to 1 1/2 cups sauce) 
Creamed 

First marinate material 1 hour or longer in lemon juice, 
onion juice, salt and pepper 
A la Poulette. 

With Bechamel sauce made of equal parts cream and 
seasoned stock. 
A la Newburg 

Sauce made of 3 yolks of eggs, 1/3 teaspoon salt, cay- 
enne, 3/4 cup sherry, and 1 cup cream. 
Deviled (especially brains) 

Marinate 3 brains with 3 teaspoons lemon juice. 
Make sauce of 2 tablespoons butter, 2 tablespoons 
flour, 1/2 teaspoon salt, 3/4 cup milk and water from 
cooking brains, add 1 teaspoon lemon juice, 1 beaten egg t 



68 FOOD FACTS FOR THE HOME-MAKER 

and brains cut up; stir lightly to heat brains, serve on 
saltines. 
Scrambled (especially brains) 

Beat 4 eggs, add 2/3 teaspoon salt, pepper, 1/2 cup 
milk, and brains (one or two). Put into blazer 2 table- 
spoons butter and add mixture, stir constantly until jelly- 
like. Serve at once on toast or crackers. 

Omelet 

2 brains or 1 pair roe or sweetbreads 
6 eggs, 1/3 teaspoon salt and pepper 

Add material and seasoning to beaten yolks, cut and 
fold into beaten whites, put into buttered pan. When 
brown underneath put in oven to set on top, spread with 
currant jelly; fold and serve at once. 
Broiled (especially shad roe) 

Marinate in equal parts oil and lemon juice and salt 
I hour before cooking. Broil 10 minutes, baste with butter, 
serve with maitre d'hotel butter ; garnish with lemon points. 

Salad 

Marinate 1 hour in French dressing and onion juice ; drain 
from marinade ; add an equal amount of cucumbers cut in 
cubes and mayonnaise to moisten; serve on lettuce leaves. 
En casserole Maryland style (especially roe) 

Place 2 or 3 shad roe in buttered casserole ; sprinkle 
with salt and pepper, half cover with broth, add 2 table- 
spoons butter in bits. Cover dish and cook in oven 15 
minutes. Keep roe hot while broth is removed to another 
dish and reduced to 1 cup or less. 

Beat 3 yolks of egg 

Add 1 cup thin cream 

Stir slowly into hot sauce; cook over hot water until 
slightly thick. Add 2 tablespoons butter ; salt and pepper 
if required, and pour over roe. Garnish with thin slices of 
bacon and serve. 



CHAPTER VI 

FISH 

Of all the foods that can be served in place of meat, 
fish is the one most commonly used. It is more eco- 
nomical for the nation at large to use fish as a food 
than to use meat, because the food used by the fish is 
not available for man, whereas the grain fed to ani- 
mals might be directly used for human food. The 
United States is far behind European countries in the 
consumption of fish. Here the average amount used is 
only eighteen pounds per person per year, whereas the 
British use fifty-eight pounds and the peoples on the 
Continent use a hundred pounds. There is plenty 
available in the United States if only housekeepers 
would make use of the information concerning new 
varieties spread by the Bureau of Fisheries and by the 
different State colleges. 

Fish contains practically the same amount of protein 
material that is found in meat with about the same 
amount of phosphorus, twice as much calcium, and a 
third as much iron. It is as easily digested as meat, and 
has the advantage over meat of being free from the 
extractives which make red meats stimulating to the 
nerves. 

The actual value of fish as a source of energy de- 
pends upon the quantity of fat which it contains. This 

is a means of classifying fish. We have two ~ r ~ . 

, „ , , . , . , , „ Groups of fish 

large groups, the first of which is the shell- 
fish comprising molluscs, — such as oysters and clams, 



70 FOOD FACTS FOR THE HOME-MAKER 

— and crustaceans — lobsters, crabs, and shrimps. The 
members of this entire group are not considered when 
we speak of fish as a meat substitute because they 
fall into the class of food luxuries, since their value 
as food is not proportionate to their cost. The waste 
is great. For instance, in buying lobster at forty cents 
a pound, as it is usual to get only half a pound of 
meat from a pound of lobster, we are actually paying 
at the rate of eighty cents a pound for what we eat. 
The second group of fish is the vertebrate; that is, 
those fish having a bony structure. Here again we have 
two subdivisions: the first is composed of all of the 
white fish — cod, haddock, halibut, trout, flounder, 
smelt, and so forth. These have no fat in their flesh, as 
it is entirely contained in the liver. The other subdivi- 
sion is made up of those fish that have fat in the flesh, 
such as mackerel, salmon, shad, swordfish, and eels. 
As a source of energy, in consequence, the fish of this 
second group are equal to an equal weight of meat, 
whereas those of the first group are slightly inferior. 

It is never wise to order fish over the telephone, for 
fish must be fresh in order to be good, and it is hardly 
possible to know what fish is the freshest 
on the market that morning unless we see 
for ourselves. If we ask for a special kind of fish, the 
fish dealer would undoubtedly have it, but would take 
it from his cold-storage room when a fresh shipment of 
another kind might have just come in. It is possible to 
tell whether a fish is fresh by its appearance. The flesh 
should be firm and not easily dented by the finger, the 
eyes should be full and bright, the fins should be stiff 
and not flabby. Halibut is opalescent when fresh, and 
dull and opaque when old. 



FISH 71 

PRESERVING OF FISH 

Because fish deteriorates rapidly on account of the 
soft character of its flesh, there are several ways of 
preserving it. The first of these is by cold 
storage. Fish may be frozen solidly either 
by the separate piece as is done for large fish, or in a 
mass when the fish are small. They are then kept in cold 
storage for a long time. It has been proven that a fish 
frozen for two years has not undergone any chemical 
changes. Pains must be taken, however, when buying 
frozen fish, to have it delivered still frozen, as all fro- 
zen flesh deteriorates more rapidly after thawing than 
when fresh. 

Another method of preserving fish is by salting and 
drying. This is one of New England's great industries, 
and the salt codfish from Gloucester is . 
well known all over the country. The cod 
are brought in by the fishing boats in hogsheads of 
brine. They are carefully cleaned and spread on racks 
in the sun to dry. The length of time for drying and 
the manner of cutting the fish depend upon the prod- 
uct desired. The fish that is sold in bulk is allowed to 
become thoroughly dry, whereas the fish packed in 
boxes is sometimes quite moist. Finnan haddie is a 
haddock salted and smoked to preserve it. 

Another means of preserving fish is by canning. This 

is done in two ways. An example of the first method is 

the great salmon industry of our North- „ 

« itt Canning 

western States, where the salmon are 

caught in great quantities, cleaned and cut in suitable 

sizes, packed according to grade, and sterilized in the 

cans. The label on the can tells specifically what is in- 



72 FOOD FACTS FOR THE HOME-MAKER 

side. The other manner of canning is used in the sar- 
dine industry, where the small fish are pickled, steamed, 
and packed in oil in the cans, the oil acting as a pre- 
servative. The oil used for this purpose in France has 
been olive oil, but other kinds of vegetable oils are now 
used almost exclusively because of the expense. 

CARE OF FISH 

When fish comes from the market, it should be re- 
moved from the paper in which it is wrapped and 
placed on a plate before it is put into the refrigerator. 
If it is left in the paper, the juices are absorbed by the 
paper. Before it is used, care should be taken to see 
that all the scales are removed. These can be scraped 
off with the back of a knife beginning at the tail. The 
fish should also be carefully washed by wiping it with a 
clean piece of cheesecloth wrung out from slightly salted 
water. The fish should not be allowed to stand in water. 

Like all protein food, fish becomes tough and leath- 
ery if it is subjected to high temperature in cooking. If 
it is boiled, the water must be boiling vigorously before 
the piece of fish is dropped in. This sears the outside of 
the fish and helps to prevent the loss of juices. A table- 
spoon of vinegar or lemon juice added to the water will 
also help in the searing process. Boiling at best is a 
wasteful way of cooking fish, as much of the juices of 
the fish are lost in the water. It should be used only 
when the piece of fish to be cooked is a compact one 
like a solid chunk of salmon or halibut. If the fish is 
baked, the oven should not be hot enough to dry out 
the fish. White fish that are lacking in fat, such as cod 
and haddock, are improved on baking by the addition 
of salt pork. 



FISH 73 

If the fish is split, or is a small one, broiling is an 
economical way of cooking it. 

FISH RECIPES 

BAKED FISH 

(For 4-pound fish) 

I cup cracker crumbs or i teaspoon chopped parsley 

bread crumbs I teaspoon capers 

I saltspoon salt I teaspoon pickles 

i saltspoon pepper 1/4 cup butter (melted) 

1 teaspoon chopped onions 

Clean the fish and wipe thoroughly, outside and in, with 
cloth wrung out of cold water. Make a stuffing of above 
ingredients. Put the stuffing in the cavity and sew up the 
opening. Rub the fish thoroughly with salt and pepper and 
butter on both sides. Cut gashes across the sides of the fish 
about 2 inches apart ; in these put tiny strips of fat salt pork. 
Skewer the fish in the shape of the letter S, and dredge thor- 
oughly with flour. Put on cheesecloth in baking-pan with 
pieces of pork placed over back and sides and bake about 
15 minutes to the pound of fish, basting frequently with the 
melted pork. (Butter cheesecloth, or bottom of pan where 
double-roaster is used. Put bread crusts between fish and 
sides of pan to prevent sticking.) When nicely browned, 
serve on platter with garnitures of parsley and slices of 
lemon and hard-boiled egg. 

BAKED HALIBUT WITH TOMATO SAUCE 

2 pounds halibut 1/2 tablespoon sugar 

2 cups tomatoes 3 tablespoons butter 
I cup water 3 tablespoons flour 

1 slice onion 3/4 teaspoon salt 

3 cloves 1/8 teaspoon pepper 

Cook tomatoes, water, onion, cloves, and sugar 20 min- 
utes. Melt butter, add flour, and stir into hot mixture. Add 



74 FOOD FACTS FOR THE HOME-MAKER 

salt and pepper, cook 10 minutes, and strain. Clean fish, 
wipe, put into baking-pan, pour around half the sauce, and 
bake 35 minutes, basting often. Remove to hot platter, pour 
around remaining sauce, and garnish with parsley. 

HADDOCK BAKED IN CHEESE SAUCE 

I tablespoon butter or other fat I /2 teaspoon mustard 

I tablespoon flour 1/8 teaspoon pepper 

I cup milk 1 cup grated cheese 
I teaspoon salt 

Melt the butter; add the flour and seasonings; stir to a 
smooth paste. Add gradually the milk, then the cheese. 
Cook until smooth. Pour sauce over 3 pounds of haddock, 
boned and cut in fillets and placed in a baking-dish. Bake 
3/4 hour. Boned haddock is called scrod. 

TO COOK SCROD 

Soak 1/2 hour in a pickle of 2 tablespoons each of salt 
and sugar. Place in pan 1 cup of milk and cover with dots of 
butter and 1 small onion chopped fine. Bake about 25 min- 
utes. Baste frequently. 

FILLETS OF FISH, STUFFED WITH OYSTERS 

3 or 4 pounds fresh cod 
I pint oysters 

1 cup bread crumbs mixed with 
1/3 cup melted butter 
1 egg> beaten 
Lemon juice, salt, and pepper 

Remove head and skin from the fish; free the flesh from 
the bones. Season fillets thus produced with salt and pepper, 
and brush with lemon juice. Lay one of the seasoned fillets 
on a well-greased fish-sheet. Cover with oysters dipped in 
the buttered crumbs one by one. Lay the other fillet over 



FISH 75 

these, brush with the beaten egg diluted with a little milk, 
cover thickly with buttered crumbs, and bake about I hour 
in a moderate oven. Serve with Hollandaise sauce. 

HADDOCK A LA NEWTON 

I haddock 

I tablespoon flour 

I tablespoon potato flour 

I egg 
1/2 cup butter or other fat 

Milk or cream enough to form a mold 

Take the haddock from the bone and grind fine (not 
cooked). Mix the fish with the cream or milk, a pinch of salt, 
and a little mace. Add egg well beaten. Mix well together 
with a potato masher. Place in a tin baking-pan or mold, 
and bake 1 hour with the pan containing the mixture stand- 
ing in a pan of water. Serve with white sauce. 

MOLDED HALIBUT 

I pound halibut, uncooked 

1 pint stale bread crumbs (pulled from center of loaf) 
1 cup cream 
I teaspoon salt 
1/4 teaspoon celery salt 
Whites of 4 eggs 

Chop the fish very fine. Cook the bread crumbs with the 
cream to a smooth paste. Add this to the fish with the sea- 
sonings. Beat the whites of the eggs until stiff and fold into 
the fish mixture. Bake in a tin mold well greased. Place this 
in a pan of water and bake until firm — about 1/2 or 3/4 
hour. 

Sauce 

Blanch 1/4 pound almonds, cut fine, and brown in 2 
tablespoons of butter. Add 2 tablespoons of flour, pepper 



76 FOOD FACTS FOR THE HOME-MAKER 

and salt, and pour I pint of cream in gradually. Stir until 
thick and smooth. 

KEDGEREE 

(East Indian dish) 

I cup cooked and flaked fish 2 teaspoons lemon juice 

1 cup cooked rice 1 egg, or none 

1 teaspoon salt 1 tablespoon melted butter 

1/16 teaspoon pepper 1 tablespoon minced parsley 

Mix ingredients, pack into a buttered bowl, and surround 
with hot water. Poach until heated through. Unmold, gar- 
nish with parsley, and serve. 

SALMON TIMBALE OR LOAF 

Individual recipe Large recipe 

I tablespoon salmon, flaked I cup 

I tablespoon crumbs I cup 

1/4 teaspoon parsley, minced 1 rounding tablespoon 

Salt 1/2 teaspoon 

Pepper 1/16 teaspoon 

1 teaspoon beaten egg t or none 2 eggs 

1/4 teaspoon lemon juice 1 tablespoon 

2 teaspoons milk 1/4 to 1/2 cup 

Mix thoroughly, adding milk enough to moisten. Put into 
buttered timbale molds or one bowl ; set dishes in hot water 
in a moderate oven, or on back of stove, until food is heated 
through. Turn out and serve with white sauce to which 
minced parsley is added at last. Other fish may be used 
instead of salmon. 

SCALLOPED FISH 

1 cup flaked fish 1/4 teaspoon salt 

1 cup stale bread crumbs 1/16 teaspoon pepper 
1 cup milk 1 to 2 tablespoons butter 

Mix, put in buttered dish, cover with buttered crumbs, 
and bake in a moderate oven 30 to 40 minutes. 



FISH 77 

SHRIMP WIGGLE 

I cup boiled rice I teaspoon onion juice 

1 cup cream Paprika to taste 

2 tablespoons tomato catsup I can shrimps 
1/2 teaspoon salt 

Heat the rice in the cream until it becomes smooth, add- 
ing more cream if necessary. Add flavorings. Stir in the 
shrimps. 

Cut-up lobster, cold salmon, chicken, or ham may be used 
in place of the shrimps. 

FISH CHOWDER 

Home recipe Individual 

2 pounds haddock or cod 1/4 pound 
Slice pork I inch 

1/2 onion Slice 

4 potatoes 1/2 potato 

3 pints cold water 1/2 cup 
I pint hot milk 1/2 cup 

6 crackers 1 cracker 

I 1/2 teaspoons salt 1/4 teaspoon 
Pepper to taste To taste 

Have head, skin, and bones removed from fish at market, 
and take home with fish. Cut fish in i-inch pieces. Put head, 
skin, and bones in kettle with cold water, allow them to come 
slowly to boiling point and then simmer for one half hour. 
Strain this water and return it to kettle, throwing away 
head, bones, and skin. Cut pork in small pieces, put in frying- 
pan and fry until brown with onion cut small. Strain fat 
into kettle, add potatoes which have been pared, washed, and 
cut in 1/4-inch slices. Cook until potatoes are nearly soft. 
Add fish. Do not break fish by stirring. Add hot milk, salt, 
and pepper. Put crackers in a soup-dish and soften with a 
little cold milk before pouring on hot chowder. Serve at once. 



78 FOOD FACTS FOR THE HOME-MAKER 

SALT CODFISH HASH 

Home recipe Individual 

1 cup codfish 1/4 cup 

2 cups potato cubes 1/2 cup 

1 egg 1 teaspoon 

I to 2 tablespoons butter 3/4 to 1 teaspoon 

Salt and pepper to taste To taste 

Cook fish and potatoes together until potatoes are tender. 
Drain thoroughly. Mash. Add butter, salt, and egg well 
beaten. Beat mixture 3 minutes with a fork. Try out 1 table- 
spoon salt pork cubes. Heat iron frying-pan, add 1 teaspoon 
salt pork fat. Pour in the hash, spread evenly, and cook 
slowly until a golden brown underneath, replenishing with 
more fat as needed. Fold like an omelet and pour tomato 
sauce around it. If moister hash is desired, more butter or 
1/4 cup milk or cream may be added. 

If codfish is too salty it should be washed and soaked 
before using. 

Tomato Sauce 

2 tablespoons butter or other fat Pepper 
2 tablespoons flour 1 cup stewed and 

1/2 teaspoon salt strained tomato 

Melt the fat in a saucepan. Stir the flour into it until it is 
smooth. Add the tomato, stirring constantly until it boils 
vigorously. 

POTATO SHREDDED FISH SOUFFLE 

1 box "shredded fish" 3 cups mashed potato 

2 eggs Pepper 
Salt 

Put hot boiled potatoes through potato "ricer " ; add butter 
and boiling milk and salt ; beat until very light and creamy 
and soft; add eggs, beaten, and fish which has been soaked 
in cold water and squeezed dry, salt and pepper to taste. 



FISH 79 

Put in baking-dish with butter on top and bake about 20 
minutes, until light brown. Serve at once. 

CODFISH BALLS 

1 cup salt codfish 1 /2 tablespoon butter 

2 heaping cups potatoes 1/8 teaspoon pepper 
I egg 

Wash fish in cold water, and pick in very small pieces. 
Wash, pare, and soak potatoes, cutting in pieces of uniform 
size before measuring. Cook fish and potatoes in boiling 
water to cover until potatoes are soft. Drain through strainer, 
return to kettle in which they were cooked, mash thoroughly; 
add butter, egg well beaten, and salt, if necessary. Beat with 
fork two minutes. Take up by spoonfuls, put in frying 
basket, and fry one minute in deep fat, allowing six fish balls 
for each frying; drain on brown paper. Reheat the fat after 
last frying. If preferred the fish may be formed into cro- 
quettes. 

FISH A LA CREME 

I 3/4 cups cold flaked fish 1/2 slice onion 

1 cup white sauce Salt and pepper 

Bit of bay leaf 1/2 cup buttered cracker crumbs 

Scald milk for making of white sauce, with bay leaf, pars- 
ley, and onion. Cover the bottom of small buttered platter 
with one half of the fish, sprinkle with salt and pepper, and 
pour over one half the sauce; repeat. Cover with crumbs, 
and bake in hot oven until crumbs are brown. If preferred, 
bake in scallop shells. 

SCOTTISH FINNAN HADDIE 

2 pounds finnan haddie I tablespoon flour 

1 tablespoon butter 1/2 cup cold water 

I pint hot milk 2 hard-boiled eggs, chopped 

Paprika, salt, and 1/4 pound cheese, chopped or 

pepper to taste grated 
1 egg 



80 FOOD FACTS FOR THE HOME-MAKER 

Select a good finnan haddie. Cut it into small pieces and 
put it in a small saucepan, covering with cold water. Place 
it on the stove and let it come slowly to the boiling point. 
Just as it begins to boil remove from the fire and let stand 
in the water until it is almost cold. 

Drain off the water, separate the fish into small bits, and 
place in a frying-pan containing the butter melted. Fry or 
saut£ for four or five minutes; then add the hot milk, season, 
and let cook for five minutes longer. 

Blend thoroughly the raw egg, flour, and cold water in a 
small bowl. Stir this mixture into the frying-pan with the 
finnan haddie and cook slowly until thickened. Just before 
removing from the stove add the hard-boiled eggs and 
cheese. Cover slices of toasted bread with the mixture and 
serve with a salad. 

SAVORY FINNAN HADDIE 

1 cup finnan haddie, flaked I cup rich milk 
I 1/2 cups small potato balls 2 egg yolks 

2-inch cube fat salt pork Salt and pepper to 

2 tablespoons flour taste 

Soak a finnan haddie in milk 1 hour, then cook until ten- 
der, and separate into flakes. Cut the salt pork into tiny dice 
and try out. To 2 tablespoons of the fat add the flour and 
milk. When thick and smooth, season to taste, add the pork 
scraps, egg yolks, finnan haddie flakes, and potato balls 
which have been cooked until soft. 

FINNAN HADDIE 

2 cups finnan haddie, flaked 1 teaspoon salt 

1/4 cup butter 1/3 teaspoon paprika 

I tablespoon onion 1/3 cup canned pimentos 
1/4 cup flour Cooked macaroni 

1 1/2 cups milk Grated cheese 



FISH 81 

Soak a finnan haddie in equal parts of milk and water for 
I hour (enough to cover). Drain, rinse thoroughly, and sepa- 
rate into flakes to make 2 cups. Cook butter and onion for 
5 minutes, stirring constantly; add flour, milk, and season- 
ings. When mixture thickens add flaked fish and pimentos 
cut in strips. Cover a shallow baking-dish or platter with 
cooked macaroni. Pour the fish over it, sprinkle with grated 
cheese, and brown in oven 15 minutes. Place it under the 
gas flame if it is not brown enough. 

CLAM BROTH 

Use 12 large hard-shelled clams for 1 pint of broth. Boil 
the clams and juice for 20 minutes; strain and let stand to 
settle; strain again carefully into a saucepan, and let broth 
boil up once. Season with butter and pepper — no salt — - 
and serve in cups with whipped cream on top. 

To open the clams and obtain the juice, place the clams, 
after they have been carefully washed with a brush and 
clear water, in a saucepan and let them steam until the 
shells open ; then strain off the liquor. 

CLAM CHOWDER 

I quart clams 1 tablespoon salt 

4 cups potatoes cut in 3/4 inch 1/8 teaspoon pepper 
diameter 4 tablespoons butter 

I 1/2-inch cube fat salt pork 4 cups scalded milk 

1 sliced onion 8 common crackers 

Clean and pick over clams, using 1 cup cold water; drain, 
reserve liquor, heat to boiling point and strain. Chop fine 
hard part of clams, cut pork in small pieces and try out; 
add onion, fry 6 minutes and strain into a stewpan. Parboil 
potatoes 5 minutes in boiling water to cover ; drain and put 
a layer in bottom of stewpan, add chopped clams, sprinkle 
with salt and pepper, and dredge generously with flour. Add 
remaining potatoes, again sprinkle with salt and pepper, 



82 FOOD FACTS FOR THE HOME-MAKER 

dredge with flour, and add 21/2 cups boiling water. Cook 
10 minutes, add milk, soft part of clams and butter; boil 3 
minutes; and add crackers split and soaked in enough milk 
to moisten. Reheat clam water to boiling point, and thicken 
with 1 tablespoon butter and flour cooked together. Add to 
chowder just before serving. 

The clam water has a tendency to cause the milk to sepa- 
rate, hence is added at the last. 

OYSTERS — FANCY ROAST 

Clean 1 pint oysters and drain from their liquor. Put in 
a blazer and plump. Shake pan or stir with fork. Add salt, 
pepper, and 2 tablespoons butter; pour over 4 or 6 small 
slices of toast ; garnish with parsley. 

PANNED OYSTERS 

With fork pressed into a butter ball rub over the bottom 
of hot blazer. Cover surface of pan with rounds of toast, and 
put one or two uncooked oysters on each round. Cover and 
cook till plump ; on each oyster put salt, pepper, and a bit of 
butter. When butter has melted serve with slices of lemon. 

OYSTER CANAPES 

Scald a cup of cream, add 2 tablespoons of fine bread 
crumbs, I tablespoon butter, a dash of paprika, and grating 
of nutmeg. Then add 2 dozen oysters washed, drained, and 
chopped. Stir until oysters are thoroughly heated, but do not 
let mixture boil. Spread rounds of toast with butter, then 
with the oyster mixture. Serve at once with olives, pimolas, 
or gherkins. 

FRIED OYSTERS 

Clean, and dry between towels, selected oysters. Season 
with salt and pepper; roll in stale bread crumbs or cracker 
crumbs, then in egg beaten slightly and diluted with a little 



FISH 83 

cold water; then again in crumbs, and fry in deep fat. Drain 
on brown paper and serve on a folded napkin. Garnish with 
parsley and serve with or without sauce tyrolienne. 

SAUTED OYSTERS 

Clean I pint oysters; dry between towels, and sprinkle on 
both sides with salt and pepper. Take up by the tough 
muscle with plated fork and dip in bread or cracker crumbs, 
or prepare as in fried oysters. Put 2 tablespoons butter in 
hot frying-pan; add oysters; brown on one side; then turn 
and brown on the other. Serve on a folded napkin. 

JELLIED OYSTERS 

Drain all the liquor from medium-sized oysters, and to it 
add lemon, tarragon, paprika, whole cloves, and sticks of 
mace. Heat and pour it over just enough gelatine to make it 
firm. Put a layer of this liquor in a large square mold, and 
as it hardens add a layer of oysters arranged symmetrically, 
and pour over more of the liquor. As this hardens, put the 
next layer of oysters directly over the first. Chill, cut in 
squares like boxes, and serve on paper doilies, garnished with 
parsley. 

SCALLOPS (No. 1) 

Dry the scallops. Roll them in crumbs and then beaten 
egg, then in crumbs again. Put a few in the frying-basket. 
Fry in deep fat. Mix salt and pepper with the crumbs. 

SCALLOPS (No. 2) 

Cover the scallops with boiling water. Let stand 3 minutes. 
Drain, and dry with a towel. Season with salt and pepper. 
Dip them in beaten egg, then in crumbs. Fry in deep fat. 

STEWED SCALLOPS 

Wash the scallops in cold water; then drain them. Put one 
pint of milk on to boil. Put 2 tablespoons butter in a pan 



84 FOOD FACTS FOR THE HOME-MAKER ' 

over the fire. When melted add 2 tablespoons flour and 
stir till smooth. Add this to the hot milk, stirring con- 
stantly. When boiling add the scallops. Cook 3 minutes. 
Add salt and pepper. 

FRIED SMELTS 

Smelts, after being washed, dried, and sprinkled with 
salt and pepper, are dipped into milk, then rolled in flour. 
The head and tail are pinned together with a small skewer, 
or wooden toothpick (to be removed after they are fried), 
making them into rings. This is a pretty way for serving the 
smelts, either by themselves or for garnishing other fish 
dishes. Cook only as many as will cover the bottom of the 
frying-basket at one time. Dress the smelts on a folded nap- 
kin, and serve with mayonnaise or with tartare sauce. 

BAKED SMELTS 

Clean and wash the smelts. Wipe them dry, sprinkle with 
salt and pepper. Dip in melted butter and bread crumbs. 
Arrange them on a buttered baking-pan, and bake 15 min- 
utes in a quick oven. Serve with Bearnaise sauce. 

WHITEBAIT 

Wash the whitebait and dry thoroughly with a towel. 
Roll them in flour. Having quite a thick coating, toss them 
in a sieve to shake off the loose flour. Cover the bottom of the 
wire frying-basket with the fish. Put immediately into the 
hot fat. Remove when a golden brown. Turn them on a 
paper, and sprinkle with salt. 



CHAPTER VII 

OTHER MEAT SUBSTITUTES: CHEESE AND 
LEGUMES 

The foods already spoken of which can be used in 
place of meat, milk and fish, both belong to the same 
group of foods as meat itself. The others — those to be 
discussed in this chapter — are connecting links be- 
tween the protein group of foods and the other groups. 
Cheese with its large fat content might readily be 
called a fat food as well as a protein one, and the leg- 
umes or pulses (which are the dried peas, beans, and 
lentils) have a high percentage of starch, and could be- 
long either to the foods characterized by their starch 
content or be considered with other vegetables. 

CHEESE 

Cheese may well be used as a chief source of nitrog- 
enous food, since it contains the valuable protein part 
of milk together with its mineral salts. It „ . . 
contains three fourths of the total solids 
in milk, which gives it nearly twice as much protein 
as an equal weight of beef of the average composition 
as purchased. With its 33 per cent of fat, the fuel 
value is more than twice as great. The composition of 
cheese is easily remembered because it is divided in 
a general way between protein, fat, and water, about 
33 per cent of each. There are other reasons for its im- 
portance in the diet ; it can be kept and handled with 
great ease in the home, it has an appetizing flavor, and 
it can be served in a great variety of ways. 



86 FOOD FACTS FOR THE HOME-MAKER 

Three fourths of the amount of cheese produced in 
the United States is standard factory or American 
cheese, usually made from whole cow's 
milk. The protein or casein of the milk is 
thrown out by the action of rennet forming a curd. It 
carries most of the fat of the milk with it. This curd is 
broken by knives and then heated to differing degrees. 
The whey is drained off; the curd salted and pressed. 
The curd is then kept for several weeks in a cool place 
to ripen, or to develop the flavors by means of the ac- 
tion of bacteria or molds. This ripening process is the 
chief cause of the flavors of different cheeses, although 
of course the variety of flavor also depends somewhat 
on the type of milk used. The soft cream cheeses con- 
tain more water than an ordinary factory cheese, since 
they are not drained under pressure, nor are they al- 
lowed to ripen so long. They are usually made from 
rich cream by souring or by the action of rennet, and 
after the whey is drained off the curd is salted, turned 
occasionally, and is ready for market in five or six days. 

Some cheeses, such as Roquefort and Gorgonzola, 
are ripened by molds growing throughout the cheese. 
The tale is told of the origin of the Roque- 
fort cheese that a goatherd one day was 
interrupted while eating his lunch of bread and cheese, 
and being a thrifty lad, put what was left on a ledge in 
a near-by cave. He forgot about it, but when in that 
neighborhood again some time later, he looked to see 
if it was still there. To his surprise he found that in 
place of the ordinary farm cheese which he had left, he 
had a most delicious cheese streaked with green mold. 
He took it back to the village and showed it with pride 
to his mother and the other village women. For years 



OTHER MEAT SUBSTITUTES 87 

after, the villagers put their cheese to ripen on the 
ledges in that cave and in the neighboring ones. They 
found, however, that they must also place bread with 
the cheese in order to get the characteristic mold. 
Nowadays, however, since the scientists have isolated 
the various molds and bacteria for us, Roquefort 
cheese, as well as Swiss and Dutch and other varieties, 
can all be turned out from the same American factory. 

The Dutch women are very careful that no molds 
shall be allowed to grow on their cheese, since they de- 
pend entirely upon the bacteria present in the milk to 
produce the proper flavor in the ripening process. They 
carefully dust their cheeses every day while ripening 
and when they are ready for market, they paint them 
red or give them a coat of varnish to prevent any 
molds from spoiling the flavor. 

A cheese like Camembert is ripened by bacterial ac- 
tion on the outside which gradually works in, softening 
the cheese. 

Other hard cheeses, such as Swiss, Parmesan, and 
English dairy cheeses, are ripened by bacteria and en- 
zymes, or unorganized ferments, working on the in- 
side. All these changes increase the solubility of the 
proteins and produce the peculiar flavor of each cheese. 

When we speak of cheese as a meat substitute, we 
refer only to that mild-flavored cheese known as the 
American factory cheese which can be used in large 
quantities. The other cheeses, which are used in small 
quantity primarily for their flavor, belong to the class 
of luxuries that fall "in the region of choice." They are 
the ones that are referred to in the cynical remark that 
"cheese digests everything but itself," since their 
strong flavor is an aid to digestion. 



88 FOOD FACTS FOR THE HOME-MAKER 

Ordinary cheese compares favorably with other 
foods in the thoroughness with which it is digested in 
. the body; for over ninety per cent of its 

nutrients are available. It is slow of diges- 
tion, however, because of the intimate combination of 
fat and protein material. The burning sensation some- 
times felt after eating cheese is due to the presence of 
free fatty acids in the cheese, that are caused by over- 
cooking which decomposes the fat. Another reason 
why cheese may cause uncomfortable sensations is due 
to the way in which it is used. A Welsh rarebit eaten 
late in the evening after three good meals have already 
been consumed may cause a restless night, but the 
cheese should not be blamed for the nightmare, since 
the body has already had all the food required for the 
twenty- four hours and objects to the added burden 
placed upon it at that hour. 

American cheeses are usually shipped in cakes 
of twenty-six or thirty-two pounds apiece, and are 
Care in the wrapped in heavy canvas. When cut and 
home delivered at the house, care should be 

taken that cheese does not dry and that it does not be- 
come moldy. It should be wrapped in a slightly damp 
cloth and kept in a cool place. Air should never be 
wholly excluded from it, since molds grow more read- 
ily in the absence of air. 

When planning a meal in which cheese is to take the 
place of meat, great care should be taken with the 
Use in the foods used in combination with it. It is 
diet not well to substitute cheese for the meat 

and leave the rest of the meal the same. The reason for 
this is that cheese is a more concentrated food than 
meat, containing a larger proportion of fat and protein 



OTHER MEAT SUBSTITUTES 89 

and much less water. It must be used along with 
watery foods like fruits and vegetables. As it is also 
entirely lacking in any form of carbohydrate, it is well 
combined with starchy dishes, bread, rice, or macaroni. 
All cheese dishes are apt to be soft in consistency, so that 
in order to get variety and increase the palatability of 
the meal, it is well to include in the menu hard foods, 
such as toast, crisp buns, or hard cookies. A cheese 
souffle might be accompanied by a baked potato, crisp 
cinnamon buns, two green vegetables, with a fruit 
salad or stewed or baked fruit and crisp cookies for 
dessert. 

LEGUMES OR PULSES 

The pulses, which include all kinds of dried beans, 
peas, and lentils, have been used as a very valuable 

food for many hundreds of years. They ■ , , 

, 11. 111 Value as food 

were known and cultivated by the an- 
cient peoples of Egypt, India, and other countries. 
The customary way of using them was to roast or 
parch them, then grind them into a flour which was 
cooked in soup or made into cakes. The soup tablets 
used by mountain-climbers and explorers are made on 
a basis of finely ground peas, beans, and lentils. Differ- 
ent varieties of these valuable foods grow in all cli- 
mates, and our Government has stimulated the culti- 
vation of certain types especially valuable for food, 
such as the soy bean and the pinto bean. 

They vary little in their general composition, with 
the exception of the soy bean and the peanut, which 
may be classed with the beans. When they are 
dried they have very little water, about 10 per cent. 
They contain about 65 per cent of carbohydrate, 22 



90 FOOD FACTS FOR THE HOME-MAKER 

to 25 per cent of protein material, about 4 per cent of 
mineral salts, and 1 per cent of fat. Their fuel value is 
greater than that of meat. Soy beans and peanuts dif- 
fer from the others in that they contain a much larger 
percentage of fat (16 per cent for soy beans, 38 per cent 
for peanuts), whereas their starch content is corre- 
spondingly low. 

They are a hearty food, and like cheese suitable only 
for vigorous people. The woody fiber which surrounds 
each bean, and makes up the framework of all vegeta- 
tion, interferes with the absorption of the nutrients 
present. It may also act as a local irritant hastening 
the food through the digestive tract. If the starch has 
not been thoroughly cooked, it is apt to ferment and 
cause flatulence. When the beans, however, are com- 
bined carefully with other food materials, the work of 
digestion is distributed and causes no difficulty. They 
are extremely valuable as a source of nitrogen for men 
and women who are exercising vigorously, lumbermen 
and day-laborers, for instance. 

All legumes should be soaked at least eight hours 
before cooking. It is better if a half teaspoonful of soda 
How to use is added to two quarts of water for the 
legumes soaking to help soften the fiber. They 

should then be boiled until thoroughly tender. Soft 
water or rainwater should be used for boiling if possi- 
ble ; since the protein of the pulses tends to form insolu- 
ble compounds with the lime and the magnesium salts 
found in hard water. After the beans are boiled, they 
can be used in a great variety of ways. The one most 
familiar to the New Englander is the historic baked 
bean. Why should we be bound by the habits of our 
ancestors and continue to have that particular food 



OTHER MEAT SUBSTITUTES 91 

every Saturday night? When our Puritan grandmoth- 
ers did all their baking in a brick oven, it was quite 
logical that they should build the fire in the oven on 
Saturday in order to have plenty of food for over the 
Sabbath, since they did no cooking whatever on the 
Lord's Day. Being thrifty souls, they utilized every 
particle of heat present in the bricks of the oven. The 
pies and biscuits, which required the greatest heat, 
went in first, then the cake and bread; and then, in 
order to utilize all the heat left in the bricks, in went 
the bean-pot. Would it not be more logical for those of 
us who use coal ranges and do our ironing on Tuesday 
to have our beans for supper Tuesday night, since we 
could thus utilize the heat of the oven and have a very 
simple supper to serve after a fatiguing day? 

There are many other ways of serving the boiled 
legumes than as baked beans. They may be mashed 
through a strainer and the pulp thus obtained used as 
a basis for soups, such as the black bean, split pea, and 
lentil soups; or this pulp or puree may be well sea- 
soned, mixed with fat, and served as a dish by itself of 
about the consistency of mashed potato. The puree 
could also be used as a stuffing for green peppers or 
tomatoes ; or it may be mixed with celery, pimentos, a 
little cheese, and baked in a pan and served as a roast 
with a well-seasoned gravy. This same puree makes a 
good filling for hearty sandwiches or it may be served 
cold with greens as a salad. 

It must be noted that in using this material in place 
of meat, it, like cheese, must be carefully combined 
with the proper foods. Unlike cheese, it contains a 
large amount of starch and has no fat, so that in serv- 
ing, it is not necessary to increase the amount of starch 



92 FOOD FACTS FOR THE HOME-MAKER 

served with it but it is always well to see that there is 
some fat in the meal in some form or other. This is 
the reason for serving salt pork with baked beans. It 
is poor management to serve a rice or bread pudding 
as a dessert for a supper made up exclusively of baked 
beans and brown bread. Instead, fruit, either cooked 
or raw, should be used for dessert, and vegetables, such 
as greens or tomatoes, or salads which contain water 
and make up in bulk for the concentration of the beans, 
should be served with them. Of course it is not neces- 
sary to serve meat at a meal in which are used baked 
beans or other forms of the pulses, such as split-pea 
soup or green peppers stuffed with lentils. 

Attention should be called to the high food value of 
the humble peanut. It is rich in both protein material 
and fat and has a far greater fuel value 
than an equal weight of beefsteak. When 
ground up into the form of peanut butter, it makes an 
economical and palatable substitute for both butter 
and meat. A good many people object to the drying 
quality of peanut butter; but if it is used in combina- 
tion with a sour jam or marmalade in fillings for sand- 
wiches or on toast or bread, this objection is overcome. 
Peanut butter when used for breakfast could be sub- 
stituted for the usual egg and for butter on the toast. 

NUTS 

Nuts vary considerably in their composition, but 
are used by vegetarians as meat substitutes. The 
chestnut contains more starch than any of the other 
nuts, and has a lower protein and fat content. Brazil 
nuts and pecans are particularly high in fat, while they 
have from 12 to 20 per cent protein material. They all 



OTHER MEAT SUBSTITUTES 93 

have, however, so much woody fiber or cellulose that 
it is difficult for the body to obtain what nutrients are 
present in the nuts, and unless they are ground very 
fine, they are difficult of digestion. This objection to- 
gether with their high cost makes them a rather im- 
practicable substitute for meat. 

CHEESE RECIPES 
WELSH RAREBIT 

1 pound full cream American cheese 

2 tablespoons butter 

1/4 cup milk or 1/2 cup beer or ale' 

1 tablespoon Worcestershire 
1/4 teaspoon dry mustard 

Dash of cayenne 
1/2 teaspoon salt 

If cheese is strong add yolks of 2 eggs well beaten. 1/16 
teaspoonful soda may be added. Always cook cheese over 
water. Melt butter. Melt cheese, keeping it always in mo- 
tion, add liquid gradually, then seasoning; when smooth 
and creamy serve on hot crackers or toast. 

FONDUE 

I cup bread crumbs; soak 1/2 hour in 

1 cup milk 

1 tablespoon butter 

1 cup cheese cut fine (1/2 pound) 
1/4 teaspoon salt 

Speck of cayenne 
1/2 egg-yolk 

Cook over water. Melt butter, add cheese, melt it, grad- 
ually add soaked bread crumbs, then seasoning; with last 
portion of bread crumbs add the egg. When smooth and hot 
serve on toast. 



94 FOOD FACTS FOR THE HOME-MAKER 

CHEESE SOUFFLE 

2 tablespoons butter 1/2 teaspoon salt 

3 tablespoons flour Few grains cayenne 
1 /2 cup scalded milk 1 /4 cup grated cheese 

3 eggs 

Melt butter, add flour; when well mixed add gradually 
scalded milk. Then add salt, cayenne, and cheese. Remove 
from fire; add yolks of eggs beaten until lemon-colored. Cool 
mixture, cut and fold in white of eggs beaten until stiff and 
dry. Pour into a buttered baking-dish and bake 20 minutes 
in slow oven. Serve at once. 

CHEESE SOUFFLE 

1 cup milk 1 /6 teaspoon mustard 

2 tablespoons butter 1/4 teaspoon salt 

4 tablespoons flour Cayenne 

4 eggs 1 pound American cheese 

2 tablespoons Parmesan cheese 

Make a white sauce with the flour, butter, and milk. Stir 
the cheese into the warm sauce. Add seasonings. Beat the 
yolks and whites of eggs separately, till stiff. Cut and fold 
into cooled cheese mixture, yolks first. Put in greased baking- 
dish, and bake in moderate oven, standing in pan of hot 
water. 

BAKED BREAD AND CHEESE 

6 slices stale bread I pint milk, skimmed 

1/4 pound mild cheese Salt, paprika 

Put slices of bread in buttered baking-dish. Cover with 
slices of cheese. Sprinkle well with salt and paprika. Repeat 
until dish is full, leaving the bread on the top. Pour in the 
milk. 

Let stand an hour. Bake 40 minutes in a moderate oven. 
Serve at once. 



OTHER MEAT SUBSTITUTES 95 

LIMA BEAN AND CHEESE ROAST 

{Meat substitute) 

2 cups cooked Lima beans 

1/4 pound cream cheese, commercial or home-made 

3 canned pimentos, chopped 

1/2 cup approximately, bread crumbs 

Mash the beans through a potato ricer. Mix thoroughly 
with the chopped cheese and pimentos. Add bread crumbs 
until it is stiff enough to form into a roll. Brown in the oven, 
basting occasionally with fat and water. 

CORN, TOMATO, AND CHEESE 

1 tablespoon butter or 2 egg-yolks or 1 egg, whole 

other fat I teaspoon salt 

2 cups grated cheese 1/2 teaspoon paprika 

3/4 cup canned corn 1 clove of garlic or onion juice 

I ripe pimento 4 slices of bread 

1/2 cup tomato puree 

Stir the cheese into the melted fat until cheese is melted. 
Add all other ingredients except the egg. Toast the bread 
on one side and rub the untoasted side lightly with garlic or 
onion. Stir the beaten egg into the mixture, cook for a few 
minutes and pour over the untoasted side of the bread. 
Serve at once. 

TOASTED SANDWICH 

2 slices of bread 3/8 inch Hot fat or butter in which to 

thick toast sandwich 

1 egg, beaten 1 layer cottage cheese 3/8 inch 

2 slices of raw tomato thick 

Put layer of cottage cheese between slices of bread. When 
sandwich is completed, dip in beaten egg and toast quickly 
in hot fat or butter. Cut diagonally and serve with a slice of 



96 FOOD FACTS FOR THE HOME-MAKER 

raw tomato on each section. The addition of pimento, mixed 
with the cheese, improves this dish. 

COTTAGE CHEESE NUT LOAF 
Group i Group 2 

1 cup cottage cheese 1 cup dry bread crumbs 

I /4 cup peanut butter 1 1 2 cup walnut or native nut 

2 tablespoons melted meats cut not too fine 

butter 1 teaspoon salt 

I tablespoon minced 1/2 rounded teaspoon sage 
raw onion 1/2 teaspoon thyme 

1/4 teaspoon black pepper 

In one bowl mix group 1. In another bowl mix group 2. 
Work contents of 2 bowls together, pack in cake tin and 
bake in moderately hot oven until top is brown. Serve with 
mushroom, tomato, or brown sauce, or use as sandwich 
filling, or sliced cold. 

CHEESE FILLING 

1 pint milk Butter size of small egg 

2 tablespoons cornstarch 2 "Snappy" cheeses 

or rice flour 

Put milk and butter in double boiler, leaving out 1 /2 cup 
milk. Mix the latter with the rice flour. When the milk is 
hot, pour slowly into flour mixture and put back in boiler. 
Stir until smooth and well cooked, then add 2 " Snappy'* 
cheeses broken up in pieces, 1 teaspoon paprika, 1 tea- 
spoon salt, dash of cayenne. 

Cool and keep in glass jar in ice chest. This can be used 
for sandwiches, or brush "Barley Biscuits " with melted 
butter, then spread cheese filling on thickly, sprinkle paprika 
on top, and put in oven until hot. Can be heated over and 
used as a Welsh rarebit or cheese sauce, thinned out with a 
little cream or milk. 



OTHER MEAT SUBSTITUTES 97 

CHEESE TOAST 

3 ounces mild cheese 2 teaspoons mustard 

Yolks of 2 eggs Salt and red pepper 

3 ounces butter 

Grate the cheese ; mix it with the yolks of eggs and butter. 
Beat it well, adding the seasonings. Toast some bread in 
2-inch long narrow strips, spread thickly with the mixture, 
put in covered pan in hot oven until heated through, then 
remove cover and let brown. 

CHEESE RAMEKIN 

2 slices bread 
1 1 2 cup milk 

2 tablespoons butter or other fat 

4 tablespoons grated cheese 

2 eggs 
1 1 2 teaspoon mustard v 
Salt and pepper to taste 

Cook the bread in the milk until it is smooth. Add the fat 
and cheese. Cook one minute; take off and pour over yolks 
of eggs, well beaten, mustard, salt, and pepper. Fold in the 
whites beaten very stiff ; pour into buttered baking-dish and 
bake 15 minutes. 

RISOTTO 

1 cup rice I 1/2 teaspoons salt 

2 tablespoons butter Paprika 

1/2 onion 2 to 3 cups stock or water 

1 cup tomato pulp 1 1 2 cup grated cheese 

Put the rice over fire with plenty of cold water and let 
boil 5 minutes, then drain, and rinse. Melt the butter in a 
saucepan, add rice and onion, let cook until butter is ab- 
sorbed, then add the tomato pulp, salt, paprika, and liquid. 



98 FOOD FACTS FOR THE HOME-MAKER 

Let cook until rice is tender and the liquid is absorbed. Then 
stir the cheese in carefully. Take out the onion, use a fork 
and stir or lift the rice carefully to avoid breaking the 
grains. Serve very hot. 

CHEESE AND EGGS 

Soak I cup of dried bread crumbs in fresh milk. Beat into 
this 3 eggs, add I tablespoon of butter and 1/2 pound of 
grated cheese. Strew upon the top sifted bread crumbs and 
bake in oven until a delicate brown. 

CHEESE CROQUETTES 

3 tablespoons butter 1 1/2 cups mild cheese, grated 
I /4 cup flour Salt and pepper 

2/3 cup milk Few grains cayenne 

Yolks 2 eggs 

Make a thick white sauce, using butter, flour, and milk; 
add yolks of eggs and stir until well mixed, then add cheese. 
As soon as grated cheese melts, remove from fire and season 
with salt, pepper, and cayenne. Spread in shallow pan and 
cool. Turn on a board, cut in small squares or strips, dip in 
crumbs, egg, and crumbs again, fry in deep fat, and drain on 
brown paper. 

CHEESE SCALLOP 

1 cup crumbs 1/4 pound cheese, grated 

2 tablespoons butter 1 1/2 cups milk, hot 
1/4 teaspoon salt 2 eggs 

1/8 teaspoon paprika 

Melt butter, stir in crumbs, and mix thoroughly with 
grated cheese. Beat eggs together, add slowly the hot milk, 
and pour the mixture on the crumbs and cheese ; season and 
pour into buttered molds. Set in hot water in moderate 
oven till set like a custard. 



OTHER MEAT SUBSTITUTES 99 

CHEESE PATTIES 

Individual recipe Large recipe 

I rounding tablespoon grated cheese 1/2 pound 

1/2 teaspoon melted butter 1 tablespoon 

1 scant teaspoon milk 1 tablespoon 

1 teaspoon egg 1 egg 

Salt 1/2 teaspoon 
Paprika 

Mix all to a smooth paste. Make patty cases as follows: 
Have slices of bread one inch thick ; shape with large round 
cutter, then with smaller round cutter cut part way through 
the slice and dig out center. Spread lightly with butter and 
brown in oven. Fill case with cheese and place in oven just 
long enough to soften cheese. 

CHEESE CANAPES (I) 

Toast circular pieces of bread, sprinkle with a thick layer 
of grated cheese, season with salt and cayenne. Place on a 
tin sheet and bake until cheese is melted. Serve at once. 

CHEESE CANAPES (II) 

Spread circular pieces of toast with a thin layer of French 
mustard and proceed as in Canapes I. 

RECIPES FOR LEGUMES 
LENTIL OR SPLIT-PEA SOUP 

1 cup dried lentils or peas 3 tablespoons butter 

2 cups of cold water 4 tablespoons flour 
1/2 onion 1 1/2 teaspoons salt 

2-inch cube of fat salt pork 1/3 teaspoon pepper 

Pick over lentils or peas, and soak overnight. Drain ; add 



ioo FOOD FACTS FOR THE HOME-MAKER 

cold water (enough to make 4 cups with the amount ab- 
sorbed), pork, and onion, simmer until soft — 3 or 4 hours — 
and rub through a sieve. Cook the butter, flour, and season- 
ing as for white sauce. Add the pulp and cook well. If it is 
too thick, thin out with water or milk. 

Additional flavoring for black and white bean soups 

2 slices of carrot 1 , . . ^ , . r J t 

,. , A . ( browned in 1 tablespoon fat and 

2 slices of turnip, > . . , , e . . 

, £ [ added before straining 

1/4 of a green pepper J 

1/8 of a bay leaf 

3 peppercorns 
1 clove 

DRIED BEAN SOUP 

I pint beans 

1 large onion, minced fine 

4 tablespoons drippings or butter 
3 tablespoons flour 
A few dried celery leaves 

2 teaspoons salt 
1/2 teaspoon pepper 

3 pints cold water 

2 quarts boiling water 

Wash the beans. Put plenty of cold water over them, and 
soak overnight. Pour off the water and put the beans in a 
kettle with the 3 pints of cold water. Bring the water to 
the boiling point and pour it off. Add the boiling water to 
the beans and let them simmer for 4 hours. Add the celery 
the last hour of cooking. Strain the soup. Brown the onion 
in the drippings. Add the flour and cook, stirring often. 
Add the thickening and seasoning to the soup and cook 20 
minutes. 



OTHER MEAT SUBSTITUTES 101 

BAKED BEAN SOUP 

I cup baked beans 

1 cup tomato 
( 3 cups water 
Cook and strain. Make a sauce with 

2 teaspoons butter 
2 teaspoons flour 

I 1/2 teaspoons salt 

1/2 teaspoon mustard 

1/8 teaspoon pepper 
and strained liquid. Let it cook well. If desired, a slice of 
onion may be added to the tomato. 

GREEN PEPPERS STUFFED WITH COW PEAS 

I tablespoon butter or other fat 
I tablespoon onion finely chopped 

1 tablespoon sweet green pepper finely chopped 

2 cups cooked cow peas 
1/2 cup grated cheese 

Cook the onion and pepper in the fat, being careful not to 
brown, and add them to the peas and cheese. 

Cut sweet green peppers into two pieces lengthwise, re- 
move all the seeds, and fill each piece with the mixture. 

Bake in a moderate oven until the peppers are soft. Baste 
occasionally. 

LENTIL LOAF 

{Substitute for meat) 
1/2 cup dried lentils I onion, grated 

1/3 to 1/2 cup soft bread crumbs 1 pimento, chopped 
3 tablespoons melted 1 teaspoon salt 

butter or other fat Mace 

1 egg Dash of cayenne 

Soak the lentils overnight. Drain, cover with cold water, 
and boil until tender. Press through a sieve to remove skins. 



102 FOOD FACTS FOR THE HOME-MAKER 

Cook onion in melted butter. Add to lentil puree together 
with pimento, bread crumbs, and seasonings. Mix in well- 
beaten egg. Bake in bread-pan, in a loaf, about 30 minutes 
in a moderate oven, basting occasionally with oil or butter. 
Serve with tomato sauce. 

Tomato Sauce 

2 tablespoons flour 1 cup stewed and strained 

1/2 teaspoon salt tomato 

Melt fat, add flour and salt. Stir until smooth. Add tomato 
juice, stir constantly until it boils. 

BOSTON ROAST 

3/4 cup red kidney beans 1 teaspoon salt 

1 cup grated cheese 3 tablespoons butterine melted 

1/4 cup bread crumbs in 1/2 cup water 

Soak kidney beans overnight in water to cover, drain, 
cover with fresh water, and cook until tender and water is 
almost evaporated. Mash beans or put them through a meat- 
grinder. Add grated cheese and bread crumbs to make the 
mixture stiff enough to be formed into a roll. Add salt and 
bake in a moderate oven, basting occasionally with melted 
butterine. 

Serve with tomato sauce. This dish may be flavored with 
onion. 

PECAN NUT LOAF, WHITE SAUCE 

5 riced potatoes 1 1/3 cups hot milk 

3 tablespoons butter 1/3 cup finely chopped pecan 

I teaspoon salt nut meats 

Few grains pepper 1 cup white sauce 

To riced potatoes add butter, salt, pepper and hot milk. 
Beat with fork until creamy and pack into a slightly but- 
tered shallow pan. Set in pan of hot water and let stand in 
a moderate oven until thoroughly reheated. Turn on hot 



OTHER MEAT SUBSTITUTES 103 

platter, sprinkle with finely chopped pecan nut meats, pour 
around one cup white sauce and garnish with parsley. 

VEGETABLE ROAST 

I cup vermicelli or rice 1 cup bread crumbs 
11/2 cups boiling water 1 cup chopped walnuts 

3 small onions I teaspoon chopped parsley 

3 tablespoons drippings I /2 teaspoon poultry seasoning 
I egg I teaspoon salt 

Cook vermicelli or rice in boiling water until tender. 
Finely chop the onions, and cook in drippings until tender 
and yellow. Add egg well beaten and the cooked vermicelli, 
bread crumbs, chopped walnuts, chopped parsley, poultry 
seasoning, and salt. 

Mix well, shape in a loaf, and place in a baking-dish. Bake 
1 hour in a moderate oven, basting frequently with melted 
drippings. Serve with brown sauce. 

Brown Sauce (or Tomato Sauce may be used) 

2 tablespoons oleomargarine 1/8 teaspoon pepper 
I slice onion I cup boiling water 

3 tablespoons flour I teaspoon vegex 
1/4 teaspoon salt 

Melt the oleomargarine, add onion, and cook until oleo- 
margarine is well browned. Add flour mixed with salt and 
pepper, and stir until flour is browned. Add boiling water in 
which has been dissolved the vegex. Stir until sauce boils and 
strain. 

RICE AND NUT LOAF 

I well- filled cup warm boiled 1 cup peanuts, chopped fine 
rice 1 cup crumbs (made of stale 

I cup milk barley biscuits) 

1 egg 1/4 teaspoon pepper 

Salt to taste 



104 FOOD FACTS FOR THE HOME-MAKER 

t Mix and put in buttered bread-pan. Set into another pan 
of water and bake 1/2 hour. Put two tablespoons of 
melted butter on top. When the loaf is done turn out on 
platter and serve with cheese or tomato sauce. (Use rule 
given for cheese sauce ; common cheese may be used instead 
of "Snappy.") 

Quick Tomato Sauce 

I can tomato soup 1/2 can hot water 
1/4 teaspoon ground clove A dried celery leaf or two 

I tablespoon sugar I slice onion 

A dash of paprika 1/2 teaspoon salt 

CREAMED PEANUTS AND RICE 

1 cup rice (uncooked) 3 tablespoons flour 

2 cups chopped peanuts 3 tablespoons fat 

1/2 teaspoon paprika 3 cups milk (whole or skim) 
2 teaspoons salt 

Boil rice. Make white sauce by mixing flour in melted fat 
and mixing with milk. Stir over fire until it thickens. Mix 
rice, peanuts, and seasoning with sauce, place in greased 
baking-dish and bake for 20 minutes. 



CHAPTER VIII 

CEREALS 

With this chapter we begin the study of another group 
of food substances, the carbohydrates, which is di- 
vided into two subdivisions, starches and sugars. These 
may look alike when in powdered form, but they taste 
very differently and are quite different in their chemical 
composition. The sugars will be left to a later chapter. 

When looked at under the microscope, raw starch is 
seen to be made up of a mass of cells, each with a 
woody coat, embedded in a network of changes 
woody fiber. The markings on the woody starch 
coat of the small granules differ with the m ergoes 
source of the starch ; that from the potato is marked in 
one way and that from oats, barley, and rice in still 
different ways, so that each can be readily detected by 
close examination. When mixed with cold water, starch 
does not dissolve, but settles on standing. When, how- 
ever, this mixture of starch and water is heated, it 
undergoes a chemical change. The woody coats of the 
starch granules are broken open by heat, as is also the 
woody fiber framework of the starch itself, permitting 
the starch to swell, and forming a thick paste with the 
water. This is said to be the hydrolysis of the starch, 
and unless starch has gone through this change, it can- 
not be properly acted upon by the digestive juices. 

If this paste is heated further, it will become thinner 
until finally it is a watery liquid again. This is due to 
the fact that the starch has undergone a further chemi- 
cal change, gradually becoming first a gum called "dex- 



106 FOOD FACTS FOR THE HOME-MAKER 

trine/ ' and then a sugar known as "maltose." This 
change in the chemical form of the starch can be pro- 
duced more rapidly by dry heat. When flour is browned 
on the pan for brown gravy, we are making dextrine 
from some of the starch granules. Since dextrine is 
soluble in water, the browned flour will not thicken 
as well as ordinary flour, and more must be used to 
the same proportion of water. We also dextrinize the 
starch in our bread when we make a slice of toast, 
which is the reason why a piece of dry toast is more 
easily digested than a slice of fresh bread. 

Starch is found exclusively in the vegetable king- 
dom. It is the form which nature takes for the storage 
Source of of food for the use of the plant at some 
starch future time. Usually this storehouse of 

food is laid by for the nourishment of the seedling 
which will make the new plant; hence starch is found 
in seeds or tubers where the embryo lies dormant. 
Starch, as human food, is taken primarily from the 
seeds of plants belonging to the grass family, such as 
wheat, rye, oats, barley, and rice. We also find it in 
the kernel of the corn, in the tuber of the potato, and 
in the root of some tropical plants which gives us ar- 
rowroot and tapioca. Sago is prepared from the pith 
of several species of palms, natives of the East Indies. 
But all of these are the same chemical substance though 
appearing on the market in different forms. 

The term "cereal" has two distinct meanings as 
generally used. The correct use of the term is when it 
is applied to the grain itself, while its secondary mean- 
ing is the product made from the grain in the form of a 
breakfast food. 

The structure of the kernels of all grain is much the 



CEREALS 107 

same. The outside is well protected by several bran 
coats — five in the case of wheat. The in- structure 
side is divided into two parts, one, much of kemel 
larger than the other, is called the " endosperm, " and 
the smaller one is known as the "germ." In the germ 
we find protein material, since here we have the ma- 
terial which will eventually form the new plant. We also 
find in the germ whatever fat there is in the grain. It 
contains minute quantities of substances known as 
" enzymes," or unorganized ferments, which enable it 
to utilize for food the starch material in the endosperm. 
The endosperm itself, along with its mass of starch 
granules embedded in woody fiber, contains a network 
of protein material. This particular protein material is 
known as "gluten," and is found in greater quantity in 
wheat and rye than in any other cereal. It is because of 
this substance that wheat and rye make a porous loaf 
of bread. The Biblical phrase, " Except a seed fall into 
the ground and die, it cannot live," is literally true, 
since the life of the seedlet depends entirely upon the 
fermentation of the starch in the grain, as it cannot be 
used for food until it is turned through fermentation 
into the soluble form of sugar. 

The cereal grains have been used for human food for 
many hundreds of years. It is one of the wonders of na- 
ture that a grain suitable as a food for the Use of grains 
people of different climates grows abund- for food 
antly in those climates. Rice, for instance, which has 
the lowest fat content of any of the grains, grows in 
warm climates where the people do not need fatty 
food; while oats and corn, the two that are richest in 
fat, are indigenous to cold climates where fat is essen- 
tial. The grains were first used whole, being parched on 



108 FOOD FACTS FOR THE HOME-MAKER 

hot stones or in ashes. Later it was found to be more 
convenient to use them after they had been cracked by 
pounding between stones and the coarser bran re- 
moved. In this form they were boiled with water and 
used as mushes. Still later this process was carried 
further and meals were made from the grain by a pro- 
longed pounding in a mortar with a pestle or between 
stones. The woman of the primitive race was the one to 
prepare the meals, until later, animals were harnessed 
in such a manner as to turn one stone upon another. 

As the ingenuity of the races increased, the forces 
of nature were used for this grinding. Stones were still 
used as grinding surfaces, but the upper millstone was 
now turned by wind or water. Survivals of these old- 
fashioned mills are still to be found on Long Island 
and in the South. Meal from such a mill contained 
the whole of the kernel of corn or wheat, with the ex- 
ception of the outermost bran coats which were sifted 
out. This produced a meal containing fat which grew 
rancid on standing and could not be kept for any length 
of time. As the development of machinery progressed, 
the old-fashioned millstones were replaced by modern 
steel machinery. 

A modern flour-mill is a very complicated institution 
and cannot be gone into in detail here. The grinding 
surfaces are steam rollers arranged in se- 
ries through which the grain is passed and 
many products are obtained. Sometimes as many as 
fifty are turned out from a single mill. Since these roll- 
ers are slightly heated, the effect is very different from 
that obtained by the old-fashioned stones. The endo- 
sperm or starchy part of the kernel is made brittle and 
can easily be pulverized, whereas the germ, which con- 



CEREALS 109 

tains the fat, is flattened out when passed through the 
rollers and is separated from the meal at the first sift- 
ing. This gives a meal which is almost entirely lacking 
in fat, while the caked germ is used for the oil which can 
be extracted from it, then is finally made into fodder 
for cattle. With wheat this process is carried to its 
greatest extent until we have a large variety of flours 
in use on the market. We will discuss these more fully 
in the next chapter. 

With the shortage of wheat due to war conditions we 
have learned to use and to appreciate more of the ce- 
real products than we have known before. Grains used 
Flour has been made from barley, corn, for bread- 
oats, and rice as well as from the more makm s 
familiar rye and wheat, and all of these can be used to 
take the place of some of the wheat in bread-making. 
Because of their lack of gluten, to make a successful 
loaf of bread they cannot be used in a greater propor- 
tion than a third of the substitute to two thirds of 
wheat. As a usual thing wheat, rye, and corn are the 
three grains that are used for breads; the others are 
used whole or ground as meal for other purposes. The 
use of barley, rye, and wheat for bread is thought to 
mark the stages in the growth of the wealth of a na- 
tion. As people become more prosperous they discard 
barley bread for rye, while wheat bread has always 
been the sign of luxury. 

There is no real reason for this difference in use ex- 
cept for the flavor, as barley contains just as much 
nourishment as wheat. It contains less 
fat than corn or oats, and slightly more 
starch than oats or wheat. It is of very ancient origin, 
growing in a wider range of climate than any other 



no FOOD FACTS FOR THE HOME-MAKER 

cereal and was the chief bread plant of the ancients 
and of Europe down to the sixteenth century. Because 
of its great enzymic power it is used for malting and 
makes a basis for all beers and ales. When the hull is 
removed it is sold as pearl barley. Its importance as a 
national resource is shown by the extent of its produc- 
tion in the United States. As a crop, it ranks fourth, 
corn, wheat, and oats being its superiors. It is used to 
make gruel for infants and invalids. 

Corn, rightly known as maize, is native to America, 
though its cultivation has spread rapidly to Europe, 
northern Africa, and Asia. It is grown to 
so great an extent in this country that the 
supply that is turned into cornmeal could be increased 
tenfold without changing the amount of land now de- 
voted to corn-raising. An increase in the demand for 
cornmeal would make it more profitable for the farmer 
to sell his corn to the miller than to use it for feed. 
Many commercial products are made from corn, 
among which are corn syrups and commercial glucose. 
It is not surely known that oats were cultivated by 
the Egyptians or Hebrews, Greeks, or Romans. They 
are thought to have been used first by 
the peoples of eastern Europe or Tartary. 
They were cultivated by prehistoric western Europe, 
but not until after wheat and barley were in use. The 
production of oats increased rapidly, until in Scotland 
to-day it occupies one third of the land cultivated in 
crops and in Ireland one half of all grain and green 
crops. This grain contains- a larger percentage of crude 
fiber than maize at the expense of starch, while the 
kernel is richer in protein and fat than any other of our 
cereals. It is used chiefly in the form of oatmeal. 



CEREALS in 

Rice is known to have been cultivated in China be- 
fore 2800 B.C. It was introduced into Europe by the 
Saracens, and was brought to the United 
States in 1694 as a present to the Gov- 
ernor of South Carolina. It has been grown in this 
country since that time. There has been much talk of 
late of the harm caused by the use of ''polished" rice. 
The reason for this is that in order to have a pure white 
rice, the kernels are subjected to a process by which all 
of the bran is very carefully removed. This takes away 
from the rice a large proportion of its mineral matter 
and its vitamines. This loss is an important one where 
rice is practically the sole article of diet, as is the case 
among the very poor of China and the Philippines, 
and is no doubt the cause of such diseases as beriberi. 
Where rice is used, however, two or three times a week 
and is only one article of a very mixed diet, the loss is 
too small to be considered. Cured or brown rice, how- 
ever, is to be had on the market for those who want it, 
but requires longer cooking than the "polished" rice. 

The cultivation of rye is not so ancient as the culti- 
vation of wheat or barley. It contains less protein and 
fat than wheat, but it does contain gluten 
which makes it possible to make a porous 
bread from it. It is found in the market both as fine 
and coarse flour. Like barley it is used for the manu- 
facture of alcohol and alcoholic beverages and as a feed 
for cattle. 

All of these, together with wheat, are used in one 
form or another for breakfast cereals. When used 
whole, the husks only are removed and the Breakfast 
grains require a very long, slow cooking. cereals 
In this form they are served as porridge. Oats are the 



H2 FOOD FACTS FOR THE HOME-MAKER 

most common, though corn in the form of hominy has 
long been in use. These have been considerably re- 
placed by prepared cereals known as "rolled oats" and 
wheat. The kernel is partly cooked by steam at the 
factory and pressed while wet between rollers. It is to 
be noted that this type of cereal has not been thor- 
oughly cooked, and is much better if given a longer 
cooking than is specified on the box. 

There are many other specially prepared cereals on 
the market. These are usually sold in packages with 
trade names. The processes of their manufacture are 
secret ; but in a general way the grains are cleaned, the 
husks removed, and the grains cooked or dried and 
crushed. Some have salt, molasses, or sugar added, 
while some are colored with caramel. Some are rolled 
very thin. Those that are like dried crumbs have prob- 
ably been made into dough, baked, crushed, and then 
browned. Some are shredded and many are parched or 
toasted. Malted breakfast foods are treated by malt in 
the process of manufacture. Malt is barley which has 
been allowed to germinate and then kiln-dried. Those 
cereals which are called "puffed" have been heated 
under pressure at a high temperature and the pressure 
suddenly diminished. The general composition of all 
these is very much the same with a fairly high pro- 
tein content, from 9 to 15 per cent, and carbohydrates 
65 to 75 per cent. The fat is the most variable con- 
stituent, being greatest in these foods from corn and 
oats and lowest in rice, varying from 5 to 0.2 per 
cent. The ash proportion is small, from 0.5 to 2 per 
cent. 

Uncooked cereals should all be given a long, slow 
cooking to break up the starch granules. They are best 



CEREALS 113 

stirred into rapidly boiling salted water and allowed 
to cook directly over the fire from five to Cooking of • 
ten minutes. They can then be placed in cereals 
the top of a double boiler on the back of the stove, or, 
better still, in the fireless cooker for overnight. It is to 
be remembered that no cereal can be overcooked, even 
though it is partly cooked to begin with. The longer it 
is cooked the more digestible it is. The general pro- 
portion for the amount of water to be used with cereals 
is one part of cereal to four parts of water for the 
granular varieties and one part of cereal to two parts of 
water for the flaked. These proportions, however, do 
not hold true where the cereal is allowed to boil vigor- 
ously for some time, as the water boils away rapidly. 

Although cereals purchased in packages are apt to be 
cleaner and are more easily handled in the home, it is 
to be noted that they cost more than those bought in 
bulk. The ready- to-eat kind are higher in price than 
the partially cooked, though their nutrient value is 
practically the same, pound for pound. Many are so 
light, however, that the value received for the money 
paid is very low. The cost of malted cereals is more to 
the producer; hence a higher price to the purchaser. 

It is perfectly possible to use cereal breakfast food in 
other ways than for breakfast dishes. Rice, hominy, 
and fried cornmeal mush are already in constant use to 
supply the starch at lunch or dinner. Others can be 
used for spiced steam pudding, small cakes, and other 
desserts. When cooked with dates or figs they can be 
molded and served cold with cream. In the form of 
mushes, gruels, and cereal jellies they have a valu- 
able place in the diet of children, old people, and 
invalids. 



H4 FOOD FACTS FOR THE HOME-MAKER 
RELATIVE VALUES OF CEREALS AS PURCHASED 



Oatmeal 

Oatmeal 

Cornmeal 

Cornmeal 

Hominy 

Samp 

Cracked wheat. 
Cream of wheat 

Wheatena 

Rice 

Shredded wheat 

Puffed rice 

Corn flakes .... 
Graham flour.. . 

White flour 

Bread 



Unit of purchase 



I lb. 4 oz. package 

I lb. by bulk 

I lb. 8 oz. package 

i lb. by bulk 

i lb. 8 oz. package 

I lb. by bulk 

I lb. io oz. package 

I lb. 12 oz. package 

i lb. 8 oz. package 

I lb. by bulk 

12 oz. package 

5 oz. package 

8 oz. package 

I lb. 

lib. 

i lb. 5 oz. loaf 



Cost 



12 

07 

12 

07 
o8 
.08 
25 
.23 
.18 
.18 
• 14 
.15 
.15 
.07 
.o8i 

•15 



Total 
calories 



1912 
1800 
2419 

1613 
2412 
1608 
2652 
2870 
1947 
1591 
1243 
500 
800 
1627 
1600 
1541 



Calories 
for 10 c. 



1583+ 
2571 
2015 
2304 

3015 

2010 

1060+ 

1247 

1081 
883 
887+ 
333+ 
533+ 

2324+ 

1888+ 

1002 



Proportions for Cooking Cereals 



Kind 


Amoum 


\ Water 


Salt 


Cornmeal 


1 cup 


4 to 5 cups 


1 teaspoon 


Granular cereals 1 cup 


4 to 6 cups 


1 teaspoon 


Hominy 


1 cup 


4 cups 


1 teaspoon 


Oatmeal 


1 cup 


4 cups 


1 teaspoon 


Rice, boiled 


1 cup 


8 to 12 cups 


1 teaspoon 


Rice, steamed 


1 cup 


4 cups 


1 teaspoon 


Rolled oats 


1 cup 


2 to 3 cups 


1 teaspoon 



Time 
1 to 3 hours 
1/2 to 1 hour 
3 to 5 hours 
3 to 4 hours 
30 minutes 
1 to 3 hours 
I to 3 hours 



CEREAL RECIPES 
OATMEAL SOUP 



Boil 1 cup rolled oats with 2 cups boiling water. When 
thoroughly done, add: 

1 pint milk 1 teaspoon butter or butterine 

1/4 teaspoon pepper I slice of onion 

1 cup celery water ( or flavor with dried celery leaves) 
Add 1 more cup of milk. Strain and serve. 



CEREALS 115 

GREEN PEA AND OATMEAL SOUP 

Drain 1 can of peas. Add a slice of onion, a sprig of parsley, 
a sprig of mint. 

1 teaspoon sugar 1/2 teaspoon salt 

I /4 teaspoon pepper 2 cups water 

Cook slowly 15 minutes. Rub through a coarse sieve. Boil 
1 scant cup oatmeal in 1 pint water until well done. Then add 
1 pint milk. Pour slowly over the peas. You may add 1 tea- 
spoon butterine. Rub through a coarse sieve. Heat in double 
boiler. 

OATMEAL AND SPINACH SOUP 

I cup oatmeal 2 teaspoons sugar 

61/2 cups water 1 cup tomato 

I onion ; seasoning 3/4 cup cooked spinach 

Boil water; add the oatmeal and the other ingredients 
and cook together 3/4 hour in a covered saucepan, stirring 
frequently. Add milk if possible. 

RICE AND ONION SOUP 

3 tablespoons rice 
1 onion, sliced fine 
I 1/2 teaspoon salt 

1 tablespoon drippings, lard, or other fat 

2 tablespoons parsley 

I clove; 1 bay leaf; scraps of celery 
7 cups boiling water 

Put the drippings in a pan, and when smoking hot, fry 
the rice and onion in it. Pour this into a kettle with the water, 
salt, celery, clove, and bay leaf. Boil till the rice is cooked 
(about 30 minutes). Add the parsley and serve. 



n6 FOOD FACTS FQR THE HOME-MAKER 

SCALLOPED RICE 

Home recipe Individual 

3/4 cup rice 2 tablespoons 

2 tablespoons fat 1 teaspoon 

2 tablespoons flour 1 teaspoon 

1 cup milk 1/4 cup 

1/4 cup cheese, grated 1/2 tablespoon 

1/4 cup bread crumbs 1 tablespoon 

Boil rice in large kettle of water. Drain and mix with 
white sauce, made as follows: Melt the fat and add the flour, 
when smooth pour in the cold milk and cook until it boils, 
stirring constantly. Butter a baking-dish. Put in the creamed 
rice with the layer of cheese in the middle and on the top. 
Cover with buttered bread crumbs. 

BAKED HOMINY 

3/4 cup fine hominy 1/4 cup butter 

1 teaspoon salt 1 tablespoon sugar 

1 cup boiling water 1 egg 

2 cups milk 

Add hominy and salt to boiling water. Let boil 2 minutes, 
then cook in double boiler until water is absorbed. Add one 
cup of milk and cook 1 hour. Remove from range, and add 
butter, sugar, egg slightly beaten, and the other cup of milk. 
Pour into a buttered dish and bake in a slow oven 1 hour. 

Use instead of rice or potatoes at a "meatless" meal. 

RICE WITH PARSLEY OR CHIVES 

1/2 cup rice 2 tablespoons butter 

I tablespoon finely chopped parsley or chives 

Cook rice until tender in boiling salted water; add butter 
and parsley or chives, mixing gently with fork to avoid 
breaking the grain. Serve as a vegetable. 



CEREALS 117 

TURKISH PILAF 

1/2 cup washed rice 1 cup stock highly seasoned 

3/4 cup stewed tomatoes 3 tablespoons butter 

Add tomato to stock; heat to boiling point; add rice, cook 
5 minutes over flame, and steam until rice is soft; stir in 
butter with a fork and keep uncovered that steam may 
escape. Serve as a vegetable or as a border for curried or 
fricasseed meat. 

SPANISH PILAF 

2 cups cooked rice 1 cup soft bread crumbs 

I quart can tomatoes 1/2 sweet green pepper, chopped 
I cup cheese, cut fine 4 slices of bacon (on top) 

Salt 

Cook in a casserole for 1 1/2 hours. 

MACARONI WITH PEPPERS 

1 cup cooked macaroni 1/2 cup grated Young 

2 tablespoons chopped onion America cheese 
2 tablespoons chopped green 2 eggs 

pepper I 1/2 cups milk 

2 tablespoons chopped red 
pepper 

3 slices of toasted bread in 1/2 inch cubes 

Place a layer of macaroni in the bottom of a baking-dish, 
then a layer of vegetable, of cheese, of bread cubes. Repeat 
twice. Beat eggs and add milk. Pour into the dish and let 
stand ten minutes. Bake until a silver knife comes out clean. 

BOILED MACARONI WITH TOMATO SAUCE 

Boil macaroni until tender in salted water, drain, and 
pour cold water over it. Serve with tomato sauce. 



Ii8 FOOD FACTS FOR THE HOME-MAKER 

Tomato Sauce 

1 pint tomato juice i slice carrot 

2 tablespoons flour I slice onion 

2 tablespoons butter Sprig of parsley 

Bit of bay leaf 2 whole cloves 

8 peppercorns 1/2 teaspoon salt 

Brown vegetables in butter, add tomatoes and seasonings, 
let cook slowly 15 minutes, and strain. Wet flour with some 
of the liquid, rub smooth, and add to remaining liquid; boil 
2 or 3 minutes. 

1/4 pound of macaroni needs I pint sauce. 

The Italians serve grated cheese with this dish, preferably 
Parmesan cheese. 

MACARONI LOAF 

1/2 pound macaroni 1 egg, or none 

2 cups white sauce 1 /2 pound dried beef 

Boil macaroni until tender, drain; tear beef into small 
pieces; add egg t if used, to sauce. Put in layers in a buttered 
mold, cover, and steam two hours. Turn out and serve with 
tomato sauce. 

GNOCCHI ALLA ROMANA 

1 pint milk (or 1/2 milk and 1/2 water) 
1/2 cup farina or cornmeal 

I egg 
Butter and grated cheese 
Salt 

Let the milk come to a boil; salt it, add the cornmeal 
slowly, stirring all the time vigorously. When it is a smooth 
mixture, take from the fire, add butterine (1 tablespoon), 
several tablespoons grated cheese, and the egg slightly 
beaten. Mix well and spread out on molding board in a 
sheet 3/4 inch thick. When cold, cut in squares or diamonds, 



CEREALS 119 

putting a layer of these in a buttered baking-dish (shallow), 
sprinkle with cheese, and dot with butter. Make other layers 
until dish is full, and bake in oven until brown on top. 

PITTSBURGH SAMP 

I cup samp 2 pimentos 

1 quart boiling water 1 cup white sauce 

2 teaspoons salt 1/4 pound mild cheese 
1 onion, finely chopped 

Soak the samp in cold water overnight. Drain, add the 
boiling water and salt and boil 10 minutes. Cook in double 
boiler 5 or 6 hours or in the fireless cooker overnight. Then 
add the onion and cook 5 minutes. Add the pimentos cut in 
small pieces, cook 7 minutes, and turn into buttered baking- 
dish. Mix the cheese with the white sauce and pour over the 
samp. Cover with buttered crumbs and bake until brown. 

OATMEAL PUDDING 

I 1/2 cup cold boiled oatmeal 1 cup sliced apples, or 
1 /2 teaspoon salt 1 /2 cup seedless raisins 

Cook 5 hours in fireless cooker and eat with sugar and 
milk, or butter, for sauce. 

Other cereal puddings: 

Bread puddings 
Rice puddings 
Baked Indian puddings 
Tapioca puddings 



CHAPTER IX 
FLOUR MIXTURES 

The grain most used for breadstuffs of all kinds is 
wheat, though corn and rye are in frequent use and 
others have been brought to the fore by 
war conditions. Wheat is one of the oldest 
of the grains and was cultivated very early in China, 
India, and Egypt. There are several varieties grown 
and various methods used in its cultivation. The two 
grades that are primarily used for flour in this country 
are the one known as winter wheat which is sowed in 
the fall and harvested in the early summer, and the 
other known as spring wheat which is planted in the 
spring and is harvested in the late summer. The first of 
these has a kernel which is softer and more starchy- 
It produces a whiter flour with a less proportion of 
gluten and is used largely for pastry. The kernel of the 
other is harder, being richer in gluten, and is more diffi- 
cult to separate from the bran. This gives a darker flour 
that is more granular to the touch. It will not compact 
when squeezed in the hand as does the pastry flour, and 
is gritty between the fingers. This is known as bread 
flour, though nowadays some of the mills are using 
combinations of different varieties of wheat for their 
fine-grade flours. 

Every flour mill produces several grades of flour. The 

first of these is known as the patent or high-grade flour 

into which goes 72 to 76 per cent of the 

total weight of the wheat. The second 

grade is known as baker's flour and is made up of 18 to 



FLOUR MIXTURES 121 

22 per cent of the wheat. The rest is sold as low-grade 
flour. Graham flour was originally a flour made from 
the entire kernel with the exception of the outer bran 
coats, while "entire" wheat flour is made from the en- 
dosperm part of the kernel but does not include the 
germ as does graham flour. It does, however, contain 
some of the bran and therefore more of the mineral 
salts than are found in ordinary white flour. 

These various flours are used for the infinite variety 
of breads, muffins, cakes, and pastry which we are in- 
cluding under the general term of flour mixtures. The 
simplest form of any such mixture is the old-fashioned 
hoe-cake where the meal, usually corn, was mixed with 
water and salt and baked on a board before an open 
fire; or is found in the form of the corn dodger where 
the meal is scalded and when cooled is formed into 
small cakes, and cooked in a hot oven. Gradually, how- 
ever, other ingredients have been added to give a 
greater variety and to make them more pleasing to the 
taste. We have built up, then, a definite series of these 
mixtures as follows : 

Proportions for mixtures 

1. Batter — that which is beaten in a bowl 

Liquid Flour 

a. Pour batters: 1 part 1 to 1 1/2 parts 

Used for popovers, griddle- 
cakes, and waffles 

b. Drop batters: I part 2 parts 

Used for muffins and cakes 

2. Dough — that which is moistened and handled on a board.: 

Liquid Flour 

a. Soft doughs: 1 part 2 1/2 to 2 3/4 parts 

Used for baking-powder 
biscuit, shortcake, etc. 

b. Stiff doughs: I part 3 parts or more 

Used for bread and pastry 



122 FOOD FACTS FOR THE HOME-MAKER 

When different ingredients are added to the original 
simple mixture, it must be noted whether they would 
Effect of fall under the heading of liquid or dry in- 

ingredients gredient. Butter, for instance, or other 
shortening, melts when heated and so behaves like a 
liquid in the mixture; therefore the shortening should 
be counted in with the liquid and as more is used, the 
other liquid should be decreased to keep the proportion 
correct. Eggs become stiff in the oven, so that a mixture 
containing several eggs may be thinner before going 
into the oven than one without so many. As sugar is 
added, the mixture becomes heavier and more baking- 
powder must be used. Flavors may be either liquid or 
dry and should be counted in where they belong; coffee, 
for instance, must form a part of the total liquid, while 
spices are counted as dry ingredients. The ingredients 
for a plain cake are just the same as those for a rich 
muffin since they both belong in the same group of 
flour mixtures, the only difference between them being 
the manner in which they are put together. 

There are four distinct methods of mixing bread- 
stuffs. If a cook is familiar with these and with the gen- 
Methods of eral proportions given above, she no longer 
mixin s needs to be bound to a cook-book but can 

make up her own recipes. She must, however, become 
familiar with the feel of different kinds of mixtures. 
She should also know that if the oven is hot the mix- 
ture can be thinner than if it is cool. Also where corn- 
meal is used the mixture must be very thin because 
cornmeal absorbs so much water in cooking. 

I. Muffin Method 

Mix and sift dry ingredients. Add eggs slightly 
beaten. Add milk. Add shortening melted. 



FLOUR MIXTURES 123 

2. Cake Method 

Cream the fat. Work in half the sugar. Beat the 
yolks of the eggs and rest of the sugar. Add this to the 
creamed fat. Sift salt and baking-powder with the flour, 
add this to the fat mixture, alternating with milk. Cut 
and fold in stiffly beaten whites of eggs. 

3. Pastry or Baking-Powder Method 

Mix and sift dry ingredients several times. Cut in 
the fat with two knives. Add moisture lightly. Toss on 
a board. Pat to about one half inch thickness and cut 
out. 

4. Bread Method 

Scald milk, or boil water. Pour onto fat, sugar, and 
: salt. When lukewarm, add yeast dissolved in small 
amount of lukewarm water. Add flour, knead, let rise 
till double in bulk. Knead again. Put into bread-pans. 
Let rise till double in bulk. Bake 45 to 50 minutes in 
moderately hot oven. 

In order to make the breadstuffs light and porous 
in texture, some leavening agent must be used. The 
simplest of these and the cheapest is air. Leavening 
This is incorporated in the mixture by the a e eilts 
sifting of the flour, by the beating of the egg, and by 
the lightness with which the mixture is handled. It acts 
as a leavening agent because hot air occupies more 
room than cold air. The second is moisture, and this 
can be counted on more than is frequently realized. 
Since moisture is changed to steam in the oven it has a 
great expansive power which lifts the batter and helps 
to make it light. We count upon this agent for the 
popping of popovers and for the flakiness of pastry. 

Our next agents are artificial ones. A gas is intro- 
duced into the mixture which will expand in the ovenc 



124 FOOD FACTS FOR THE HOME-MAKER 

In all these cases the gas used is the same, carbon diox- 
Soda and ide, but it is formed in various ways. The 
sour milk simplest is by the use of a carbonate or 
baking-soda with a natural acid such as is found in 
sour milk or molasses. The quantity of soda used must 
be carefully measured because if more is used than can 
be split up by the acid present, it will be left in the 
gingerbread or griddle-cakes as soda, giving a very dis- 
agreeable taste to the food. One level teaspoonful of 
soda is all that is necessary to be used with two cups of 
sour milk. Since this would not make enough gas to 
make the mixture very light it is well to add some bak- 
ing-powder along with it — one fourth as much as we 
would use if we were using sweet milk. Since the action 
takes place just as soon as the soda comes in contact 
with the sour milk, it is well to mix the soda thoroughly 
with the other dry ingredients and not add the sour 
milk until just as the mixture is ready to be put into 
the oven. 

When we are not using sour milk or molasses, we 
must look elsewhere for an acid to combine with our 
Baking- soda in order to give us the required gas. 

powders There are several such acids which when 

combined with soda form the baking-powders to be 
had on the market. The best of these is made of soda 
and cream of tartar mixed with a little starch to keep it 
from absorbing moisture. Cream of tartar is the salt of 
an organic acid found in grapes and when combined 
with soda leaves a salt in the muffin. This salt is the 
active ingredient of a seidlitz powder and the amount 
ordinarily used for a dozen muffins is about half of an 
ordinary seidlitz powder. Another group of baking- 
powders is made of a combination of a phosphate salt 



FLOUR MIXTURES 125 

with soda, and the third group is known as the alum 
powders. In each case the residue left in the muffin 
must be considered and as these are somewhat irritat- 
ing to the intestinal tract, it is well always to use the 
best baking-powder obtainable and as little of that as 
possible. Three level teaspoons of baking-powder are 
sufficient for two cups of flour where one egg is used. 
Since a light mixture can be obtained by the action 
of air and moisture, both of which are far less ex- 
pensive than any baking-powder, a premium is put 
on the cook who can handle her mixture lightly and 
quickly. 

If a small amount of baking-powder is put in a tum- 
bler and cold water added to it, it will be seen that the 
action causing an effervescence of gas takes place im- 
mediately. This is true in the flour mixture, the gas is 
given off just as soon as the liquid is combined with the 
dry ingredients. Since then the gas is desired in the 
mixture in the oven, it is well not to add the liquid to 
the dry ingredients until the pans are greased and the 
oven is ready to receive them. 

Another way of forming carbon dioxide in our flour 
mixtures is by the action of yeast. The gas formed is 
exactly the same as that formed from 
baking-powders but it is formed in an en- 
tirely different way. Yeast is a tiny single-celled plant 
introduced into the dough where it finds plenty of food 
and conditions just right for growth. Like any other 
plant it must have warmth, moisture, mineral matter, 
protein food, and carbohydrate in order to thrive. 
These are all found in a mixture of wheat flour and 
water. The yeast cannot utilize the starch of the flour 
until that has been changed into the soluble form of 



126 FOOD FACTS FOR THE HOME-MAKER 

sugar. This is done by the process of fermentation 
which the yeast itself is able to perform by the secre- 
tion of ferments during its growth process. It also is 
able to change the sugar thus formed to alcohol and 
carbon dioxide. It is a greedy little plant and changes 
far more starch to carbon dioxide than it needs for 
food, so that we can see the bubbles of gas forming in 
the dough while it is rising. 

There are many more chemical changes involved in 
the process of making bread but this is not the place to 
go into them thoroughly. Each step in the process of 
bread-making is done with some definite aim in mind. 
The reason the milk is scalded or the water boiled before 
starting our dough is in order to sterilize it to prevent 
other micro-organisms from growing under the same 
conditions as are being prepared for the yeast. If this 
were not done, sour bread might be the result. When 
bread is baked, the yeast plant is killed, leaving nothing 
in the bread but dead yeast cells which are organic ma- 
terial and therefore harmless. The carbon dioxide gas 
is expanded and driven out; so also is the alcohol that 
has been formed. The gluten present in the wheat flour 
being elastic stretches with the expansion of the gas 
until it is hardened by the action of the heat of the 
oven. The starch on the inside of the loaf unites with 
the water present to form hydrolized starch while 
that on the outside becomes dextrinized in the greater 
heat thus giving to the loaf its shiny brown appear- 
ance. At the same time flavors are developed due to the 
formation of a small amount of ethereal salts. 



FLOUR MIXTURES 127 

MUFFIN, BREAD, AND CAKE RECIPES 
RHODE ISLAND CORN CAKE 

1 cup Rhode Island cornmeal 

2 cups boiling water 
1/2 teaspoon salt 

4 or 5 teaspoons drippings or lard 

Scald the meal with boiling water — the meal should 
double its bulk. Pat into neat ovals 2x3 about 1/2 inch 
thick. If too stiff, the batter can be thinned with milk, or 
sour milk and soda. Drop large tablespoonfuls on a hot 
griddle, having the fat hot. Serve with syrup. 

HOMINY PUFFS 

1 cup boiled hominy 1 tablespoon melted fat 

1/2 teaspoon salt 2 eggs, yolks and whites beaten 

separately 

To the hominy, add the salt, melted fat, beaten yolks, and 
stiff whites. Drop onto greased tins and bake. 

DROP CORN CAKES 

2 cups cornmeal 3 eggs 

4 cups boiled hominy Butter the size of an egg 

Mix all together in above order, and thin with milk until 
you can drop the mixture from a spoon on a pan, then bake 
brown. 

CORN PONE 

3 cups boiling water 
3 cups cornmeal 
1/4 teaspoon salt 

Stir together. Spread evenly in a thin sheet on a buttered 
pan and dot with bits of butterine. Bake until brown. 



128 FOOD FACTS FOR THE HOME-MAKER 

CRISP CORN BREAD 

3 cups milk (or milk and water) 
I 1/2 cups cornmeal 
I teaspoon salt 

Mix well and spread in shallow pan to about 1/4 inch in 
depth. Bake in a moderate oven until crisp; it will take 
about 3/4 hour. 

RICE OR HOMINY CAKE 

2 cups cold rice or hominy softened with hot water 

3 eggs beaten light 
I cup sweet milk 

1 cup flour 

1 teaspoon butter 

Beat the eggs into the softened rice or hominy. Add the 
milk, flour, and butter. Bake in a greased pan, and turn out 
while hot. Serve with butter. 

LIBERTY MUFFINS 

I cup wheat flour, white, entire, or graham 
I cup cornmeal, rye meal or flour 

1 cup milk or water 

4 teaspoons baking-powder 

2 tablespoons sugar or Karo corn syrup 
2 tablespoons Mazola or melted suet 

1 teaspoon salt 

Mix and sift dry ingredients (flour, meal, baking-powder, 
sugar, and salt). Add the milk, beating quickly and lightly. 
Mix in the fat. Bake 30 minutes in a moderate oven. 

BRAN MUFFINS 

I egg 2 tablespoons shortening 

I 1/2 cups bran 31/2 teaspoons baking-powder 

1 1/2 cups white flour 1/2 teaspoon salt 
1 1/2 cups sweet milk 



FLOUR MIXTURES 129 

Mix the salt, baking-powder, flour, and bran together. 
Beat egg slightly and add to mixture. Add the milk and 
melted shortening, mixing thoroughly and lightly. 

Bake in a moderate oven 25 to 30 minutes. 

CORN MUFFINS 

1 cup cornmeal 2 tablespoons sugar 

1 cup flour 1 beaten egg 

4 teaspoons baking-powder 1 cup milk and water mixed 
1/2 teaspoon salt 4 tablespoons melted short- 

ening 

Mix in order given, beat well, and bake in greased gem 
pans in hot oven 20 minutes. 

BARLEY AND RICE FLOUR MUFFINS 

7/8 cup rice flour 1 tablespoon sugar 

I 3/8 cups barley flour 1 cup milk 

1 teaspoon salt 1 egg 

4 teaspoons baking-powder 1 tablespoon melted fat 

Mix by regular muffin method. Bake in well-greased 
muffin molds for 35 minutes in moderate oven. 

For rice flour and oatmeal muffins, in place of 1 3/8 cups 
of barley flour use 1 1/8 cups of ground rolled oats. 

RYE MUFFINS 

I 1/4 cups rye meal 1/4 cup molasses 

I 1/2 cups flour 1 3/4 cups milk, part of which can 

5 teaspoons baking- be water 

powder 1 tablespoon melted butter 

1 teaspoon salt 

Mix and sift dry ingredients, add milk and molasses grad- 
ually, and melted butter. Bake in hot oven in buttered gem 
pans 25 minutes. 



130 FOOD FACTS FOR THE HOME-MAKER 



SPOON CORN BREAD 

3/4 cup cornmeal 1 cup sweet milk 

1/4 cup flour 1/2 cup sour milk 

1 tablespoon butter 1 egg 

2 tablespoons sugar 1/2 tablespoon salt 

1 /4 teaspoon soda ( 2 teaspoons baking-powder only if no 
sour milk is used) 

Melt butter m baking-dish. Mix other ingredients as for 
muffins, keeping out 1/2 cup of the sweet milk. Pour mix- 
ture into baking-dish, add 1/2 cup of sweet milk. Bake 40 
minutes in moderate oven. 

CORNMEAL BISCUITS 

I cup yellow or white cornmeal 4 teaspoons baking-powder 
1 cup wheat flour 2 tablespoons shortening 

1 teaspoon salt Liquid to make soft dough 

Mix the dry ingredients thoroughly. Cut in the shorten- 
ing, add the liquid. Place the dough on a floured board and 
roll or pat it until it is I /2 inch thick. Cut the biscuits and 
bake them in a hot oven from 12 to 15 minutes. A floury 
surface can be avoided by brushing the biscuits with milk 
or water just before baking. 

QUICK RAISIN BREAD 

21/3 cups entire wheat flour 1/4 cup brown sugar 

1/2 cup fine cornmeal I egg f well beaten 

2 tablespoons baking-powder I 1/4 cups milk 
I 1/2 teaspoons salt I cup seeded raisins, 

cut in halves 

Mix and sift dry ingredients, add egg and milk. Mix well 
and then add raisins. Put into greased bread-pan, cover and 
let stand 20 minutes. Bake in a moderate oven 50 to 60 
minutes. 



FLOUR MIXTURES 131 

NUT BREAD 

2 cups white flour 4 teaspoons baking-pow- 

2 cups graham flour der 

1 cup sugar 1 egg 

1 cup nuts, English walnuts, 1 teaspoon salt 

chopped I 1/2 cups milk 

Mix the flours, baking-powder, salt, and sugar together. 
Stir in the nuts, the egg well beaten, and the milk, beating 
lightly and quickly. Pour into well-greased bread-pans. Let 
stand 20 minutes. Bake one hour in moderate oven. 

PRUNE LOAF 

21/2 cups entire wheat 1/4 cup brown sugar dissolved in 

flour I cup liquid (prune water and 

I 1/2 teaspoons salt milk) 

4 teaspoons baking- 1 tablespoon melted shortening 

powder 9 to 12 prunes 

Wash and soak prunes several hours ; drain, stone, and cut. 
Mix and sift flour, salt, and baking-powder. Add liquid and 
shortening, and mix thoroughly before adding prunes. Let 
stand in a greased pan 20 to 25 minutes in a warm place. 
Bake in a moderate oven one hour. 

BUCKWHEAT GRIDDLE CAKES 

2 cups scalded milk 1/6 yeast cake 
1/2 teaspoon salt 1 1/3 cups buckwheat flour 

1 tablespoon molasses 2/3 cup wheat flour (bread) 

Mix and beat well, let it stand overnight; beat slightly 
and allow it to rise a short time before baking. 1/3 cup of 
cornmeal may be added instead of part of the buckwheat 
for variety. For quick work use 2 yeast cakes. 



132 FOOD FACTS FOR THE HOME-MAKER 

RAISED WAFFLES 

2 cups milk 
l/6 yeast cake 

2 cups flour, bread or pastry 
1/2 teaspoon salt 

2 eggs, yolks and whites beaten separately 

I tablespoon butter, melted 

Mix the milk, yeast, and flour at night. In the morning 
add the other ingredients. Use only one egg, make the batter 
a trifle thinner, and fry on the griddle and you have Flannel 
Cakes. 

This recipe may be varied by using 1/2 or 1/3 fine, white 
cornmeal or graham flour with the white flour. If intended 
for tea, mix in the afternoon, using I to 2 yeast cakes. 

RAISED MUFFINS 

I cup scalded milk 1 teaspoon salt 

1 cup boiling water 1/4 yeast cake 

2 tablespoons butter 1 egg 

1/4 cup sugar 4 cups flour, pastry 

Add butter, sugar, and salt to milk and water; when luke- 
warm add dissolved yeast cake, egg well beaten, and flour; 
beat thoroughly, cover, and let rise overnight. In the morn- 
ing, fill buttered muffin rings two thirds full; let rise until 
rings are full, and bake 30 minutes in hot oven. For quick 
work use 2 yeast cakes. 

GRILLED MUFFINS 

Put buttered muffin rings on a hot greased griddle. Fill 
one half full with raised muffin mixture, and cook slowly 
until well risen and browned underneath; turn muffins and 
rings, and brown the other side. 



FLOUR MIXTURES 133 

CORNMEAL AND WHEAT BREAD 

I 1/2 cups milk, water, or a 1 1/2 teaspoons salt 

mixture of the two 1 tablespoon sugar 

1/2 cake compressed Butter (if used) 1 table- 

Or spoon 

I 1/4 cups milk, water, or a I cup cornmeal 

mixture of the two 2 cups wheat flour 

1 /4 cup liquid yeast 

Pour I 1/4 cupfuls of the water over the cornmeal, salt, 
sugar, and fat (if used), and heat the mixture gradually to 
the boiling point or nearly to it and cook 20 minutes, prefer- 
ably in a double boiler. The water is sufficient only to soften 
the meal a little. Allow the meal to cool to about room tem- 
perature and add the flour and yeast, mixed with the rest 
of the water, or the 1/4 cupful of liquid yeast. Mold thor- 
oughly and let stand until it doubles its bulk, make a loaf, 
place in a pan of standard size, allow to rise until it nearly 
fills the pan, and bake 45 or 50 minutes. 

ROLLED OATS BREAD 

2 cups rolled oats 1 tablespoon shortening 

3 cups boiling water 1 /4 yeast cake dissolved in 

1/2 tablespoon salt 2 tablespoons lukewarm water 

1/2 cup molasses 6 to 7 cups white flour 

Add the boiling water to the rolled oats, salt, molasses, 
and shortening, and let stand until lukewarm. Add the dis- 
solved yeast and flour. Mix thoroughly, and let rise until the 
dough doubles its bulk. Again stir; put into greased pan, 
and let rise until loaf doubles its bulk. Bake about 50 min- 
utes, in a moderate oven. 

POTATO BREAD 

I tablespoon shortening 1 cup mashed potato 
I 1/2 tablespoons sugar 1 /4 yeast cake dissolved in 
1 /2 tablespoon salt 2 tablespoons lukewarm water 

1 /2 cup scalded milk 2 cups white flour 



134 FOOD FACTS FOR THE HOME-MAKER 

To the shortening, sugar, salt, and potato add the milk. 
When lukewarm add the dissolved yeast. Gradually knead 
in all the flour, though the dough will be very stiff. Let rise 
until it doubles its bulk. Again knead and put into greased 
pan. Let rise until loaf doubles its bulk. Bake about 50 min- 
utes in a moderate oven. 



RICE BREAD 

1 1/2 cups cold cooked rice 1/2 yeast cake 

(either brown or white) 2 tablespoons scalded milk 

2 1/4 cups wheat flour (or water drained from 

I teaspoon salt rice) 

I tablespoon sugar I tablespoon shortening 

Put rice through strainer, add dissolved yeast cake, 
melted shortening, scalded milk, and part of flour in which 
salt and sugar have been sifted. Add enough flour to knead 
on a board, knead thoroughly five minutes. Let rise until 
doubled in bulk. Cut down. Shape in loaves, put in bread- 
pan to rise again. Bake in a moderate oven about one hour. 

RYE BREAD 

1 tablespoon shortening 1 /4 yeast cake dissolved in 
1/2 tablespoon salt 1/2 cup lukewarm water 

2 tablespoons molasses 1 cup rye flour 

1/2 cup scalded milk 2 cups (about) entire wheat 

flour 

To the shortening, salt, and molasses add the milk. When 
lukewarm, add the dissolved yeast and flour. Mix thoroughly 
and let rise until dough doubles its bulk. Knead, or stir 
thoroughly, put into greased pan, and let rise until loaf 
doubles its bulk. Bake about 50 minutes in a moderate 
oven. 



FLOUR MIXTURES 135 

SOFT GINGERBREAD 

4 tablespoons shortening 2 cups pastry flour 

1/2 cup sugar I teaspoon ginger 

1 beaten egg 1 teaspoon allspice 

1/2 cup N.O. molasses 1/2 teaspoon soda 
1/2 cup milk, sour 

Make like cake — mixture should be almost a pour bat- 
ter; bake in a sheet in a moderate oven 20 to 30 minutes. 

OLD-FASHIONED SOFT GINGERBREAD 

Break 1 egg in teacup; add 1 tablespoon melted butter, 
3 tablespoons sour milk ; fill up cup with molasses and pour 
into mixing-bowl. Add 1 cup flour, 1 scant teaspoon soda, 
I scant teaspoon ginger, and a little salt. 

DROP GINGER CAKES 

1 cup brown sugar 4 cups flour (pastry) 

I cup molasses 1/2 teaspoon soda 
1 cup sour milk 4 teaspoons ginger 

3/4 cup butter 2 teaspoons cinnamon 

1 egg 1/2 teaspoon cloves 

Put butter, water, molasses, and sugar in a saucepan over 
the flame, let it come to a boil, and cool slightly; then mix 
in thoroughly other ingredients. The mixture should not 
run when dropped an inch or more apart on a greased sheet. 
Sour milk would be preferred to water if the molasses were 
bought in cans and lacked acid. Bake in a hot oven. 

FAIRY GINGERBREAD 

Individual recipe Large recipe 

1 tablespoon butter 4 tablespoons 

2 tablespoons sugar 1/2 cup 
I tablespoon milk 1/4 cup 
5 tablespoons flour 1 1/4 cups 

1/4 teaspoon ginger 1 teaspoon 

1/16 teaspoon soda 3/16 teaspoon 



136 FOOD FACTS FOR THE HOME-MAKER 

Make like cake. The batter should be stiff enough to 
spread. Invert a pie pan, butter it, and spread the mixture 
l/8 inch thick. Bake in a moderate oven, watching con- 
stantly. When light brown take from the oven and check off 
with a knife or roll up. The small recipe will cover two pans. 

[Note : All cakes are improved by the addition of a little 
salt, even though the recipe does not call for it.] 

BUTTER CAKE 

1/2 cup butter 2 cups flour 

1 cup sugar 21/2 teaspoons baking-powder 

2 small eggs 1/2 teaspoon vanilla 
1/2 cup milk 

Cream the butter, add the sugar gradually, then the eggs 
well beaten — beating the mixture all the while to keep the 
consistency the same. Add the vanilla, then at the same time 
one third of the milk and one third of the flour, then another 
third of the milk and third of the flour, beating well mean- 
while. Sift in the last third of the flour containing the baking- 
powder and mix well before adding the last portion of milk 
— this to be added, or more, if needed. The consistency is 
a matter of experience. Bake in shallow cake pans, and put 
together with different frostings or filling, from which the 
cake takes its name. 

MAPLE SUGAR FROSTING 

1 pound soft maple sugar 
1/2 cup boiling water 
Whites of 2 eggs 

Break sugar in small pieces, put in saucepan with the 
boiling water, and stir occasionally until sugar is dissolved. 
Boil without stirring until syrup will thread when dropped 
from tip of spoon. Pour gradually on beaten whites, beating 
mixture constantly, and continue beating until of right con- 
sistency to spread. 



FLOUR MIXTURES 137 

SOUR-CREAM FILLING 

1/2 cup chopped English walnuts 1/2 cup sour cream 
1/2 cup chopped raisins 1/4 cup sugar 

Mix ingredients and spread between layers. 

FIG FILLING 

1/2 pound figs finely chopped 1/3 cup boiling water 

1/3 cup sugar 1 tablespoon lemon juice 

Mix ingredients in order given, and cook in double boiler 
until thick enough to spread. 

WALNUT CAKE 

Add to the cake batter 3/4 cup walnut meats sliced thin, 
bake mixture in a sheet. When cool cover with boiled frost- 
ing, crease in squares, and place one half walnut in each 
square. 

MARSHMALLOW CAKE 

1/2 cup butter 3 teaspoons baking-powder 

1 cup sugar 1/4 teaspoon cream of tartar 
1/2 cup milk Whites 5 eggs 

2 cups flour 1 teaspoon vanilla 

Follow recipe for mixing Butter Cake. Bake in shallow 
pans, and put Marshmallow Cream between the layers and 
on top. 

MARSHMALLOW CREAM OR PASTE 

3/4 cup sugar 1/4 pound marshmallows 

1/4 cup milk 2 tablespoons hot water 

1/2 teaspoon vanilla 

Put sugar and milk in a saucepan, heat slowly to boiling 
point without stirring, and boil six minutes. Break marsh- 
mallows in pieces and melt in double boiler, add hot water 
and cook until mixture is smooth, then add hot syrup gradu- 



138 FOOD FACTS FOR THE HOME-MAKER 

ally, stirring constantly. Beat until cool enough to spread, 
then add vanilla. This may be used for both filling and 
frosting. 

PISTACHIO PASTE 

To Marshmallow Paste add a few drops extract of almond, 
1/3 cup pistachio nuts blanched and chopped, and leaf green 
to color. 

CHOCOLATE NOUGAT CAKE 

1/4 cup butter 3 teaspoons baking-powder 

1 cup sugar 1/2 teaspoon vanilla 

I egg and 1 egg-yolk 2 squares chocolate, melted 

1 cup milk 1/3 cup powdered sugar 

2 cups pastry flour 2/3 cup almonds blanched and 

shelled 

Cream the butter, add gradually 1 cup sugar and egg 
unbeaten; when well mixed add vanilla, then 2/3 cup milk, 
and flour in portions, the last portion of flour sifted with 
baking-powder. To melted chocolate add 1 /3 cup powdered 
sugar, place on range, add gradually remaining milk, and 
cook until smooth. Cool slightly, and add to cake mixture. 
Bake 15 to 20 minutes in round layer-cake pans. Put between 
layers and on top of cake boiled frosting sprinkled with 
almonds. 

DEVIL'S FOOD 

7 tablespoons butter 3 cups flour 

I 1/2 cups sugar 1 teaspoon soda 

3/4 cup sour milk I teaspoon cream of tartar 

2 eggs 2 ounces bitter chocolate 

Melt chocolate, pour over it 1/2 cup boiling water; mix 
well and let it cool thoroughly before using. Put the batter 
together in the ordinary way adding chocolate as part of 
moisture. Bake in shallow pans. Put layers together with 
boiled frosting or the following 



FLOUR MIXTURES 139 

FILLING 

1/4 cup butter 1/2 cup sour cream 2 cups brown sugar 

Boil like candy; stir while cooking; flavor when cold with 
vanilla. 

CHOCOLATE CAKE, OR DEVIL'S FOOD 

{Nellie Dot Ranche) 
2 eggs beaten separately to a stiff froth 
2 cups brown sugar, mortared 
1/2 cup butter 
1 1 2 cup sour milk 
21/2 cups flour 
1/2 cup boiling coffee or water, with a teaspoonful of 

soda mixed in it and let stand 
1/4 pound vanilla chocolate, grated 

Bake in moderate oven, in three layers. 

FILLING FOR DEVIL'S FOOD 

2 cups brown sugar, mortared 
1/4 pound grated chocolate 
2/3 cup sweet milk 

{vanilla 
rose 
almond 
Butter size of an egg 

Boil until it drops from a spoon. Remove from the fire 
and beat until it begins to thicken. Fill the cooled cake with 

LADY BALTIMORE CAKE 

8 eggs, whites only 1/2 pound milk 

1 pound flour 2 teaspoons baking-powder 

1 pound sugar 2 teaspoons almond extract 
1/2 pound butter 



140 FOOD FACTS FOR THE HOME-MAKER 

Cream the butter. Cream the sugar into the butter thor- 
oughly. Sift the baking-powder with the flour, and add to the 
butter and sugar alternately with the milk. Beat the whites 
stiff and cut and fold them into the mixture. Bake in three 
layers. 

Icing to be put between : 
3 cups sugar i 1/2 gills boiling water 

Whites of 4 eggs 1 teaspoon tartaric acid 

Boil sugar and water for 10 minutes. Beat the whites tall 
stiff, add the acid, then pour the boiling syrup over them 
slowly. Add 2 cups of raisins and 2 cups of chopped walnuts. 

NUT LOAF CAKE 

2 cups bread crumbs 1/2 teaspoon salt 

1 cup chopped hickory nuts Juice of 1 /2 lemon 

I cup seeded raisins 2 teaspoons baking-powder 

Mix well, adding enough hot water to moisten. Cover and 
allow to stand for 10 minutes. Add another cup of hot water, 
turn into buttered molds, and bake an hour in a moderate 
oven. Serve cold sliced. 

CHOCOLATE HOOVERS 

Whites of 2 eggs 1 /2 cup cocoa 

3/4 cup Karo syrup 1/2 teaspoon cinnamon 

2 cups bread crumbs I teaspoon vanilla 

Beat the whites until stiff. Drip in the syrup. Mix the dry 
ingredients and cut and fold them into the whites. Drop 
onto a cooky sheet, and bake 12 to 15 minutes in a medium 
oven. 

SPONGE DROPS 

Whites of 3 eggs 1 /3 cup flour 

1/3 cup powdered sugar 1/8 teaspoon salt 

Yolks of 2 eggs 1/4 teaspoon vanilla 



FLOUR MIXTURES 141 

Beat whites of eggs until stiff and dry. Add sugar gradu- 
ally and continue beating. Then add yolks of eggs beaten 
until thick and lemon-colored, and flavoring. Cut and fold 
in flour mixed and sifted with salt. Drop from tip of spoon 
on unbuttered paper. Sprinkle with powdered sugar and 
bake about 8 minutes in moderate oven. 

This mixture may be shaped and baked as Lady Fingers. 

NUT MACAROONS 

I cup chopped nut meats 1/2 cup very fine cracker crumbs 
I cup sugar Vanilla or almond flavoring 

Whites 3 eggs 

Beat eggs very light. Add sugar gradually and beat more. 
Fold in nuts and vanilla, and lastly the crumbs. If eggs are 
large add more crumbs. Drop on unbuttered paper and bake 
in moderate oven. Remove from paper with sharp knife as 
soon as done. 

SWEDISH MACAROONS 

1 2 ounces shredded almonds I pound sugar 
4 ounces ground almonds 2 whole eggs 
4 ounces cornstarch Grated rind of two oranges 

Pass sugar and cornstarch through sieve twice; add the 
almonds, orange rind, and lastly the eggs beaten light with- 
out separating. With buttered hands shape mixture into 
balls the size of a walnut ; bake in slow oven on tins covered 
with waxed or oiled paper. 

MARGUERITES 
Boil 1 cup sugar and 1 /2 cup water until it threads. Re- 
move to back of range and drop in 5 marshmallows cut in 
pieces. Let stand to dissolve, then gradually pour onto the 
whites of 2 eggs beaten until foamy. Add 2 tablespoons of 
shredded cocoanut and 1/4 teaspoon vanilla. When partially 
cool add 1 cup chopped English walnut meats. Spread on 
sal tines and brown slightly in hot oven. 



142 FOOD FACTS FOR THE HOME-MAKER 

This quantity will spread between 3 and 4 dozen crackers. 
Delicious for afternoon teas. 

ANGEL CAKE 

I cup whites of eggs 1 teaspoon cream of tartar 

1 cup granulated sugar 1/2 teaspoon vanilla 
1 cup flour 1/2 teaspoon salt 

Sift flour once, measure, sift again four times. Add salt 
to whites, beat until foamy, add sifted cream of tartar and 
beat until stiff and dry. Mix sugar and flour, add gradually 
to beaten eggs, continuing the beating until thoroughly 
mixed. Add flavoring, and turn into an unbuttered Angel 
Cake pan. The bottom of the pan may have a paper on it. 
Place in a slow oven, and after it has risen increase the heat 
slightly to brown. Bake from 3/4 to I 1/4 hours. When 
done place pan bottom up until cool. 

SPONGE CAKE 

6 eggs, yolks 6 eggs, whites 

1 cup sugar 1 cup flour 

I tablespoon lemon juice 1/4 teaspoon salt 
1/2 lemon rind, grated 

Beat yolks until thick and lemon-colored, add sugar grad- 
ually, and continue beating, using Dover egg-beater. Add 
lemon juice, rind, and whites of eggs beaten until stiff and 
dry. When whites are partially mixed with yolks, remove 
beater and carefully cut and fold in flour mixed and sifted 
with salt. Bake one hour in a slow oven in an Angel Cake 
pan or deep narrow pan. 

GOLDEN CAKE 

1/4 cup butter 1 cup flour 

1/2 cup sugar I 1/2 teaspoons baking-powder 
1/2 cup yolks of eggs I teaspoon orange extract 

1/3 cup milk 



FLOUR MIXTURES 143 

Cream the butter, add sugar gradually, then yolks of eggs 
beaten until thick. Add extract. Add flour and milk, a third 
of each at a time, the baking-powder being sifted with the 
last portion of flour. Reserve the last portion of milk until 
you are sure you need it ; after baking-powder goes in little 
beating should be done. If desired, omit orange extract, add 
1/2 cup nut meats cut in small pieces and bake in individual 
tins. 

BOILED FROSTING 

1 cup sugar 1 teaspoon vanilla, or 

1/4 cup boiling water 1/2 tablespoon lemon juice 

1 white of egg 1/4 teaspoon cream of tartar 

Put sugar, part of cream of tartar, and water in saucepan, 
stir until sugar is dissolved, heat gradually to boiling point, 
and boil without stirring until syrup will thread when 
dropped from tip of spoon or tines of silver fork, which will 
be Thread 238 . Pour syrup gradually on beaten white of 
egg y beating mixture constantly, and continue beating until 
of right consistency to spread; then add flavoring and pour 
over cake, spreading evenly with back of spoon. If not 
beaten long enough frosting will run; if beaten too long it 
will not be smooth. Frosting beaten too long may be im- 
proved by adding a few drops of lemon juice or boiling 
water. This frosting is soft inside and has a glossy surface. 
If frosting is to be ornamented with nuts or candied cherries, 
place them on frosting as soon as spread. 

CARAMEL FROSTING 

2 cups light brown sugar 2 teaspoons butter 

1/3 cup milk 1/2 teaspoon vanilla 

Melt butter, add sugar and milk. Stir until sugar is dis- 
solved, then boil until when dropped into cold water it 
approximates a soft ball. Remove from fire, cool, and beat 



144 FOOD FACTS FOR THE HOME-MAKER 

until right consistency to spread ; if too thick add a few drops 
of milk or water; flavor, pour over cake, and spread evenly 
with back of spoon. 

UNCOOKED FROSTING 

Put 1/2 white of egg unbeaten into a bowl with an equal 
volume of water, stir into it gradually 4x powdered sugar 
until the mixture will spread but not run when put upon a 
cool cake. Flavor and use at once. If it must stand cover 
with a damp cloth. Fruit juice may be used instead of water. 



CHAPTER X 
FRUITS AND VEGETABLES 

In taking up this new group of food substances, that of 
vegetables and fruit, there is need for emphasis on in- 
creasing their consumption in the United States. We 
use a comparatively large amount of fresh fruit, but 
the total amount of fruit and vegetables consumed is 
low when measured by their value in the diet. We fall 
short particularly in the use of the staples, especially the 
potato, cabbage, beets, and turnips, as compared with 
the amount used on the continent of Europe. To be 
sure, we use a relatively large amount of string beans 
and peas, but small amounts of the matured and dried 
beans and peas. The potato in this country is regarded 
not as a staple of the diet, as it is in Germany, but as 
an addition to it like a green vegetable. Though regu- 
larly on our tables, it appears only in small quantities 
usually once a day, though sometimes twice. Since it 
contains 20 per cent of starch it could easily be used 
to replace grain products in a mixed diet, counting five 
parts of potato the equivalent of one part of grain. 
Singularly enough, universal as is its use, it is shipped 
from one farming community to another farming com- 
munity which adds the cost of transportation and 
storage to its price to the consumer. The price, of 
course, when taken in relation to the food value 
ought to approximate that of grain, pound for pound 
one fifth that of grain. 

There are whole sections of our population in which 



146 FOOD FACTS FOR THE HOME-MAKER 

the leaf vegetables are practically unknown. Their 
consumption is low all over the United States except 
among the foreign-born. Neither are the root vege- 
tables used to so great an extent as they should be. 

The value of vegetables in the diet does not lie en- 
tirely in their actual chemical composition for they all 

contain a large amount of water, some- 
Composition . . . 1t 
times as much as 95 per cent, especially 

such foods as tomatoes, cabbage, celery, and berries of 
different kinds. The amount of protein is small, but 
they are a cheap source of this important food nutrient 
when vegetables are abundant. It is to be noted that 
in respect to the protein content, potatoes are not 
so valuable in the diet as bread, since potatoes con- 
tain only about 2 per cent of nitrogenous matter 
whereas bread contains 12 per cent. The amount of 
starch in the vegetables varies with the type of vege- 
table or fruit. As we have already said, the potato con- 
tains 20 per cent, the sweet potato has about the same 
amount, and an unripe banana about 22 per cent. 
Some starch is found in all of the underground vege- 
tables but in no other of them is there so much as in the 
potato. We also find traces in the vegetables of the 
other carbohydrate, sugar, which may increase in 
quantity to the 15 per cent found in sugar beets and 
to the far larger quantity found in fruits, especially the 
dried ones. 

The chief value of the vegetables in the diet, how- 
ever, is as a source of mineral salts. They are an im- 
A source of port ant source of iron, and stand next to 
minerals m iik; as a supply of calcium. They also 

contain potassium and the sodium salts of organic 
acids. These form alkaline or basic substances in the 



FRUITS AND VEGETABLES 147 

blood and tissues which help to maintain the normal 
neutrality of the blood and are capable of neutralizing 
acids produced in protein metabolism. For this reason 
alone the greater the quantity of meat, fish, and eggs 
used in the diet, the more vegetables and fruit should 
be used. To put the same statement in terms of money, 
the same amount should be spent for milk, fruit, and 
vegetables as is spent for meat, fish, and eggs. 

Besides these definite chemical constituents we have 
been told recently by Dr. McCullom and others that 
the leaves of plants contain minute quanti- a source of 
ties of some substances that are absolutely " famines " 
essential for normal growth and health. It was found 
by experimentation that it was impossible to nourish 
young animals adequately on seeds alone or the prod- 
ucts of seeds. These were lacking in three important 
points ; their proteins were of poor quality, they were 
poor in three of the nine mineral elements required, and 
they were lacking in that "vitamine" known as the 
"fat-soluble A." These deficiencies were made up by a 
combination of leaves and milk with the seeds, or of 
meat, leaves, and seeds. A mixture of leaves and seeds 
alone gave fairly good results. Hence the leaves of 
plants are the second protective food, milk and its con- 
stituents being the first. Experiments are being made 
to get meals and flour in which dried and pulverized 
leaves are added to the product of the seed. For in- 
stance, 20 to 30 per cent of dried spinach or celery 
makes up the deficiencies of a seed product. 

This "fat-soluble A" which is found in the leaves of 
plants is present in the germ of the grain to a slight 
extent but is usually lost in the milling process, nor is 
it found in the vegetable oils extracted from the grain. 



148 FOOD FACTS FOR THE HOME-MAKER 

Both "vitamines" "A" and "B" are present in all 
vegetables so that it is perfectly possible to have a 
successful diet entirely of foods of plant origin. It is 
not altogether wise, however, as variety of diet tends 
towards safety and towards a more perfect nourish- 
ment of the body. There is no harm in using milled 
products or canned goods if their deficiencies are made 
up by combinations with plenty of fresh foods. The 
"fat-soluble A" is thought to be unchanged by heat, 
but the "water soluble B " is in time hurt by heat and 
more rapidly if in alkaline solutions. 

There are several ways of grouping vegetables and 
fruit. They may be grouped according to their general 
Grouping of composition, such as (i) watery, (2) 
vegetables starchy, and (3) sweet. In the first group 
would come all the green vegetables, the berries, and 
other watery fruits such as pears, apples, and cherries. 
In the second group would come the potatoes, both 
white and sweet, bananas, and some tropical fruits such 
as the breadfruit. Under the third heading we would 
place the dried fruits, such as dates, figs, and raisins. 
Another way of grouping the vegetables alone would be 
above ground and below ground. And still a third way 
would be according to the part of the plant that is used, 
as roots (beets, carrots, and turnips), stems (asparagus 
and celery), leaves (spinach, beet greens, lettuce, cab- 
bage, etc.), flowers (cauliflower, Brussels sprouts), and 
fruit (tomato, cucumber, corn, peas and beans, etc.). 

For cooking purposes it is somewhat easier to divide 
them into the two groups of strong-juiced and sweet- 
Cooking of juiced. Certain vegetables like onions and 
vegetables cabbage are always strong-juiced, while 
others, such as beets and carrots, may be strong- juiced 



FRUITS AND VEGETABLES 149 

in the winter, and sweet- juiced when they are young 
and fresh from the home garden. Strong- juiced vege- 
tables should be cooked in a large quantity of water in 
order to modify the flavor, and the water may be 
changed once or even twice during the course of the 
cooking. For sweet- juiced vegetables, however, the 
purpose should be to save all the flavor possible so that 
cooking in water is wasteful. If water at all is used, as 
small a quantity as possible to keep the vegetables from 
burning is all that is necessary and this should be made 
into a sauce and served with the vegetable. If a larger 
quantity of water is required as for corn and asparagus, 
it should be boiling when the vegetable is put in, and 
drained off just as soon as the vegetable is tender. It 
takes far less time than is usually supposed to cook 
these vegetables sufficiently. Water in which vegetables 
are cooked can be used in making soup or in gravies. 
Boiling vegetables is necessarily a wasteful way of 
cooking them since the mineral salts for which they 
are particularly valuable in the diet are partially lost 
in the water. It is better to steam them or bake them. 
In fact, a properly baked potato is the only form in 
which a potato should be given to a very young child 
or an invalid. If a fork is run into the potato when it is 
taken from the oven, it allows the steam to escape and 
prevents the potato from becoming soggy as it cools. 

The aesthetic qualities of fruit are the ones that are 
emphasized since the purpose of the fruit by nature is to 
insure the scattering of the seed, hence it 
is highly colored and flavored in order to 
attract birds and insects. We have then certain defi- 
nite uses for fruit in the diet besides the ones we have 
already mentioned. They are a valuable source of 



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152 FOOD FACTS FOR THE HOME-MAKER 

water as all know well who have enjoyed a juicy Bart- 
lett pear on a hot summer day. They also are a means 
of introducing salts and organic acids into the diet 
which improve the quality of the blood and react 
favorably upon the secretions. Certain fruits are used 
to prevent scurvy, such as apples, lemons, oranges, and 
limes, while others have a definite medicinal effect, as 
diuretics and laxatives. They are particularly valuable 
as stimulants to the appetite, to improve the digestion, 
and to give variety to the diet. Unripe or overripe fruit 
has a poisoning effect upon the digestive tract since 
it irritates the intestines. Cooking tends to soften the 
woody fiber, cooks whatever starch may be present, 
and changes the pectin or jelly-forming substance into 
its gelatinous form. Much the same effect is produced 
in the ripening process; the fruit becomes less acid, the 
starch present turns to sugar and the pectin becomes 
pectose, a form of carbohydrate. For this reason fruit 
for jelly-making should be taken before it is fully ripe. 
Fruit juices which do not contain much jellying 
property in themselves may be used for making jelly 
. by the addition of pure pectin prepared 

from orange skin in the following way. 
Take the white part of orange skin and grind it in a 
meat-chopper. To one cup of this pulp add the juice of 
one lemon. Let it stand for one hour. Add two cups of 
water, boil five minutes. Let it stand overnight. In the 
morning add four cups of water, boil ten minutes, 
strain, and bottle. If it is to be kept for some time, it 
should be sterilized before bottling. It is possible to 
make two and even three extractions from the original 
pulp although each succeeding one will be less strong. 
When using this pectin, an equal amount of fruit juice 



FRUITS AND VEGETABLES 153 

and the pectin extract should be taken and half as 
much sugar again as the total quantity of juice and 
pectin. 

In order to find out if the fruit juice contains pectin, 
one teaspoonful of the juice may be mixed with one 
teaspoonful of alcohol. If a heavy mass is formed there 
is sufficient pectin present in the juice to form a jelly 
when used with an equal quantity of sugar. If it forms 
only a thin mass, only two thirds or three quarters as 
much sugar as juice can be used. And if it forms no 
mass at all, the pectin extract will have to be used. 

VEGETABLE RECIPES 
TOMATO SOUP 

(To be made in quantity and canned) 
7 quarts ripe tomatoes 3 onions 

7 stalks celery, tops and all 1/2 pound butter 
7 cloves 7 tablespoons flour 

1 large pepper with seeds 7 tablespoons sugar 

2 bay leaves 7 teaspoons salt 

3 sprigs parsley 

Cook the vegetables and seasonings together one half 
hour. Strain, and add the butter and flour well mixed 
together, sugar, and salt. 

VEGETABLE SOUP 

1 pound meat 3 potatoes 

1/2 cup carrots I cup tomatoes 

1 onion 3 tablespoons rice 
Salt and pepper 

Wash the meat, cut in small pieces, and let it soak in 5 cups 
cold water for 1 hour. Cook in the same water, adding more 
as necessary. When the meat is partly cooked add the vege- 



154 FOOD FACTS FOR THE HOME-MAKER 

tables cut in small pieces and the rice, and cook until tender. 
Add the seasoning. Any vegetable may be substituted. If 
the vegetables have been cooked do not add until the meat 
is tender. 

POTATO SOUP 

3 tablespoons fat 2 cups water 

2 cups milk Pepper 

1 teaspoon salt 3 mashed potatoes 

2 tablespoons cornstarch 

Combine in given order. Rub through sieve before serving. 

VEGETABLE CHOWDER 

To above soup add 2 cups cooked potato cubes instead 
of mashed potatoes, also 1/2 cup cooked carrot cubes, 1/2 
cup cooked celery cut in small pieces, and I /2 small chopped 
onion. Season to taste. 

MASHED POTATOES — COMPANY STYLE 

Cook in salted water and mash thoroughly. Season with 
2 tablespoons butter, 1/3 cup milk, 1 teaspoon salt, pepper, 
and chopped parsley to each quart of potato. Put through 
potato-ricer into baking-dish. Reheat and brown slightly in 
hot oven. Half may be riced into dish and half put on with 
pastry bag and tube. Left-over potatoes may be used. 

CHAMBERY POTATOES 

Pare and slice thinly raw potatoes. Put in shallow baking- 
dish with seasonings, salt, pepper, onion juice, and butter. 
Bake in hot oven till all are soft and top layer is slightly 
browned and crisped; about 45 minutes. 

KENTUCKY POTATOES 

Prepare as in above recipe, adding milk to practically 
cover the potatoes. Bake in covered dish one hour and 



FRUITS AND VEGETABLES 155 

without cover for 15 to 20 minutes. One chopped pepper 
may be added. 

STUFFED BAKED POTATOES 

Bake large potatoes till soft. Cut in halves lengthwise and 
remove centers, using spoon. Mash centers with fork, season 
well, and combine with one tablespoon chopped meat or 
flaked fish to each potato or 2 teaspoons grated cheese or 
chopped nuts. Refill, packing in roughly. Reheat and brown 
in hot oven. 

DELMONICO POTATOES 

3 tablespoons melted fat 2 tablespoons cornstarch 

2 cups milk I 1/2 teaspoons salt 
Pepper 2 cups cooked potato cubes 

1/2 cup grated cheese Crumbs if desired 

Make milk sauce of first ingredients. Arrange in baking- 
dish, with crumbs on top if used. 

MOTHER'S SCALLOPED POTATOES 

5 large potatoes 2 tablespoons flour 

1/2 cup hot water Salt and pepper to taste 

4 tablespoons butter , 

Pare the potatoes and slice thin crosswise. In a baking- 
dish put a layer of potatoes, then one of small bits of butter, 
the seasonings, and a sprinkle of flour. So continue until 
potatoes are used. Let the last layer be of butter and sprinkle 
of flour. Moisten well with hot water. Bake in a hot oven 
30 to 40 minutes. 

VEGETABLE HASH 

2 cups potatoes (cooked) 2 onions (chopped fine) 

1 cup dried beans (cooked) 4 tablespoons fat 
I cup carrots (cooked) 
Any other cooked vegetables may be added. 



156 FOOD FACTS FOR THE HOME-MAKER 

Cut the vegetables in small pieces, then mix them. Season 
them with salt and pepper and moisten with a little water. 
Melt the fat in the frying-pan, add the hash, and spread 
evenly. Cover the pan and place where the hash will not 
burn. When cooked about twenty minutes fold and turn on 
a hot plate. The hash should have a brown crust. 

CREAMED EGGS AND POTATO 

In small baking-dishes place layer of cooked spinach, next, 
layer of hard-cooked eggs, in cream or milk sauce and third, 
layer of well-seasoned mashed potato to cover. Brown in 
hot oven. 

POTATOES GOLDENROD 

2 tablespoons cooking oil i tablespoon cornstarch 

1 cup milk I teaspoon salt 

Pepper I cup potato cubes (cooked) 

2 egg-whites (hard-cooked) 2 egg-yolks (hard-cooked) 

Prepare milk sauce, add potato and whites, cut in small 
pieces. Put into serving-dish and add hard-cooked yolks, 
putting through bowl sieve. 

BAKED CHEESE AND PIMENTO POTATO 

Slice i 1 1 2 quarts potatoes and boil in salted water until 
just done. Put in baking-dish and season with onion, chopped 
pimentos, pepper, and salt. Cover with cheese sauce, and 
bake about 20 minutes. 

CORN AND POTATO LOAF 

2 cups corn 2 teaspoons salt 

4 mashed potatoes I egg 

2 tablespoons drippings Onion juice 

Bake 30 minutes and serve with milk sauce. 



FRUITS AND VEGETABLES 157 

ASPARAGUS LOAF 

2 tablespoons butter or other fat 
2 tablespoons flour 
1/2 teaspoon salt 
Dash pepper 

1 cup cream 

2 tablespoons chicken chopped fine 
1 cup cooked asparagus tips 

4 eggs 

Melt the butter, stir in the flour and seasonings, add the 
cream, and let come to the boiling point. When boiling add 
the cold chicken, the asparagus tips, and the eggs well 
beaten, whites and yolks together. Turn into an earthen 
bowl or mold, thickly buttered and lined with asparagus. 
Cook standing in a pan of hot water until center is firm. Do 
not allow the water around the mold to boil. Let it stand a 
few minutes after removing from the oven, and invert over 
the serving-dish. Serve with cream sauce. Asparagus tips 
and a few well-chopped mushrooms are an improvement 
to the flavor of the sauce. 

CABBAGE AND RICE 

I small head of cabbage 2 tablespoons flour 

I 1/2 cups cooked rice 1/2 cup nut butter 

1/2 teaspoon salt I 1/2 pints milk 

Cut cabbage in i-inch pieces, removing all hard stalks. 
Put on to boil, adding salt, and cook until soft. Have the 
rice ready which has been boiled in salted water. Make a 
cream sauce of the butter, flour, and milk. Drain the cab- 
bage and the rice, put in buttered baking-dish in alternate 
layers with cream sauce until the dish is filled, having the 
last layer sauce. Bake 15 or 20 minutes, and serve. 



158 FOOD FACTS FOR THE HOME-MAKER 

CAULIFLOWER A LA HOLLANDAISE 

Remove leaves, cut off stalk, and soak 30 minutes (head 
down) in cold water to cover. Cook (head up) 20 minutes or 
until soft in boiling salted water. Drain and serve with 
Hollandaise sauce. 

HOLLANDAISE SAUCE 

2 teaspoons butter Cayenne 

2 teaspoons flour 3/4 cup milk 

I teaspoon salt 

Cook as white sauce 

Pour hot mixture over the beaten yolks of 2 eggs. Return 
to double boiler and cook like custard. Remove from fire 
and add 2 tablespoons butter and 2 teaspoons lemon juice. 

CELERY RAMEKINS 

1 cup milk 6 tablespoons grated celery root 

1 cup bread crumbs 1/4 teaspoon salt 

2 tablespoons fat 2 eggs 

Heat milk, add bread crumbs and grated celery root. Let 
it come to a boil. Add butter, and most of the salt. Beat 
whites and yolks of eggs separately, adding rest of salt to 
whites. Add the mixture to the yolks. Cut and fold in the 
whites. Put in ramekins and bake 20 to 30 minutes in slow 
oven, browning before taking out. 

CORN OYSTERS 

Grate raw corn from cobs or chop canned corn, adding a 
little milk. To one cup pulp add one well-beaten egg, 1 /4 cup 
flour, and season highly with salt and pepper. Drop by spoon- 
fuls and fry in deep fat, or cook on a hot, well-greased griddle. 
They should be made about the size of large oysters. 



FRUITS AND VEGETABLES 159 

CORN PUDDING FROM FRESH CORN 

I dozen ears corn, grated 
1 cup milk 
I teaspoon sugar 
1 /4 teaspoon salt or more to taste 

Bake in buttered pudding-dish 1 hour. 

CREOLE CORN FRITTERS 

I dozen ears corn, grated 4 to 6 tablespoons flour 

I egg, beaten Salt and pepper to taste 

Mix all together. Fry in beef drippings, oil, or bacon fat, 
dropping the mixture from the end of a spoon, browning it 
and turning it like cakes. 

BAKED RIPE CUCUMBER 

Cut cucumbers in two lengthwise, discard seeds, etc., par- 
boil in hot water until tender. Fill center and heap up with 
moist crumbs seasoned with butter, salt, pepper, and onion 
juice. Bake 20 to 30 minutes in moderate oven. 

SCALLOPED EGGPLANT 

I eggplant 2 tablespoons butter 

I tablespoon lemon juice Salt and pepper 

I tablespoon chopped or Buttered crumbs for top 
grated onion 

Peel and cut into inch cubes. Cover with boiling water 
and cook slowly for 10 or 15 minutes. Drain in colander. 
Fry the onion in the butter, add all the other ingredients and 
eggplant. In a buttered baking-dish place layers of egg- 
plant and white sauce, cover with buttered crumbs and 
bake from 20 to 30 minutes. 

FRIED EGGPLANT 

Pare and cut in slices about 1/3 of an inch thick. Dip in 
beaten egg and then in seasoned bread crumbs. Brown on 



160 FOOD FACTS FOR THE HOME-MAKER 

both sides in a little hot fat in frying-pan (olive oil preferred) 
or fry in deep fat. Drain on paper and serve. 

STUFFED EGGPLANT 

Put eggplant, whole, into boiling water, boil 20 to 30 
minutes, or until tender. Cut it in two and scoop out the 
center leaving a wall 1/2 inch thick. Mash or chop the 
center, mix with it 

1/2 cup bread crumbs 1/2 tablespoon chopped 
1/4 to 1/2 cup nuts chopped parsley 

1/2 teaspoon salt 1/2 teaspoon summer sa- 

Pepper vory 

I teaspoon onion juice 

Stuff the eggplant, heaping it up on top. Bake this in 
moderate oven about 1 hour, basting once or twice with 
melted butter. 

PEA SOUFFLE' 

4 tablespoons flour 3 eggs 

4 tablespoons fat 1 teaspoon salt 

I cup skimmed milk 1/4 teaspoon pepper 

I cup mashed cooked peas Few drops onion juice 

Make a sauce of the flour, fat, and milk. Mash the cooked 
peas to a pulp. Beat the whites and yolks of eggs separately. 
Mix the pulp, seasonings, sauce, and well-beaten yolks. Fold 
in stiffly beaten whites, and bake in a slow oven until firm. 

MOLD OF PEAS OR BEANS 

1 pound green or wax ' l cup milk 
beans or peas 3 eggs 

1/4 onion Grated cheese 

Sprig parsley 2 tablespoons butterine, or oil 

I tablespoon flour 

String the beans and blanch them by throwing them into 



FRUITS AND VEGETABLES 161 

boiling water. As soon as the water has boiled again, drain 
the beans and throw them into cold water. Fry the finely 
chopped onion, parsley, and celery in I tablespoon of oil, 
add the beans when the onion is golden-colored, letting the 
beans absorb the oil. Add just enough water to keep beans 
from burning, and let simmer until tender. Make a white 
sauce of the milk, flour, and fat. Beat the eggs; let the beans 
and sauce cool. Then add the eggs, beans, and a few table- 
spoons of grated cheese to the white sauce. Pour into a but- 
tered mold, bake like a custard in a pan of water until firm, 
and serve hot. 

STUFFED AND BAKED GREEN PEPPERS 

Cut the stem ends from 6 green peppers. Remove seeds 
and pith and parboil in hot water. Stew I cup tomatoes, 

1 slice onion, I bay leaf, 3 peppercorns, 1/2 tablespoon 
sugar, 1/2 teaspoon salt for 15 minutes. Strain and mix with 

2 cups boiled rice. Stuff peppers with this mixture, place 
upright in pan, and place tops on peppers. Pour around them 
I 1/2 cups of tomato sauce and baste with it several times 
while baking. Bake 20 to 30 minutes in moderate oven. 

MOLD OF SPINACH 

I cup milk 2 cups boiled spinach 

1 tablespoon butterine 3 eggs 

I tablespoon flour Brown stock 

Grated cheese Salt and pepper 

Make a smooth white sauce of the milk, butter, and flour, 
letting it cook until it is thick, then add the cooked spinach, 
a few tablespoons of grated cheese, the eggs beaten, a few 
tablespoons of brown stock (or a bouillon cube dissolved in 
hot water), and salt. Mix thoroughly and pour into a but- 
tered mold. Steam as a custard until firm, and serve either 
as it is or with tomato sauce. 



162 FOOD FACTS FOR THE HOME-MAKER 

SQUASH SOUFFLE 

2 cups mashed and seasoned squash 

1 cup milk 

2 eggs 

Add the milk to the well-seasoned squash, gradually. 
When thoroughly blended, add the yolks of the eggs beaten 
until thick. Fold in the whites beaten until stiff and dry. 
Turn into a buttered dish and bake in a slow oven until firm. 

BAKED TOMATOES 

Wipe and remove a thin slice from stem end of 6 smooth 
medium-sized tomatoes. Take out seeds and pulp and drain 
off most of the liquid. Add equal quantities of cracker or 
bread crumbs, season with salt, pepper, and sugar, or a few 
drops of onion juice, and refill tomatoes with mixture. Place 
in a buttered pan, sprinkle with buttered crumbs and bake 
20 minutes in a hot oven. 

FRIED TOMATOES WITH CREAM DRESSING 

Cut tomatoes, either green or ripe, in thick slices. Melt 
fat in frying-pan with I teaspoon salt. When slightly 
brown, fry the slices of tomato until tender. Put onto 
platter and pour following sauce over them. 

Sauce 

Heat i/2 pint cream in double boiler. Pour onto slightly 
beaten egg. Pour cream and egg into fat left in frying-pan. 
Cook until it thickens, stirring constantly. 

SCALLOPED GREEN TOMATOES 

Put in a baking-dish a layer of stale but not dried bread 
crumbs. Add a little salt, a little white pepper, and a number 
of small pieces of butter. Score an onion and sprinkle part 
of it over the crumbs. On this put a layer of sliced green 



FRUITS AND VEGETABLES 163 

tomatoes. Add more salt, more pepper, a little more onion, 
and 3 or 4 generous tablespoons of granulated sugar. Then 
add another layer of bread crumbs, with salt, pepper, butter, 
and a little onion. Repeat the alternate layers of tomatoes 
and bread crumbs until the dish is heaped high, as it cooks 
down a good deal. Put some bread crumbs on top. Put a 
pie plate on top to press the fruit down and bake slowly for 
at least an hour. When the juice begins to ooze out, take 
off the cover and let it brown. A little tarragon is a good 
addition. 



CHAPTER XI 
FATS 

Fats are similar to carbohydrates in their general com- 
position since they are made up of carbon, hydrogen, 
and oxygen, but these latter are not in the proportion 
to form water. There is a relatively small amount of 
oxygen in fat which causes a large amount of heat to be 
evolved in combustion. For this reason, fats are the 
chief source of heat and energy in the body. They also 
serve as a covering and protection for the body. They 
act as lubricants and spare the tissues from disintegra- 
tion. They may also serve as a means of storing surplus 
energy. A person whose body is well protected by a 
good coating of fat is far less liable to be irritated by 
external nerve stimuli, such as the slamming of doors or 
the shouts of children, than one whose nerve ends are 
not so well padded. 

All fats have a tendency to slow down the whole 
process of digestion while those having a lower melting 
. point are more completely digested than 

those remaining solid at higher tempera- 
tures. Any discomfort due to the use of fat is caused by 
improper use or wrong cooking. When too large a quan- 
tity is taken at a time, it prevents the action of the 
digestive secretions on other foods, particularly those 
containing protein material. For this reason rich pastry 
and foods fried in fat should never be given to children 
nor invalids. If fats are overheated, they are partially 
split up, and produce substances which are irritating to 



FATS 165 

the mucous membrane lining the intestinal tract. It is 
the same effect that is produced by the blue smoke 
which sometimes comes from the frying-pan when the 
fat is allowed to get too hot, and which causes the eyes 
and nose to water. 

The quantity of fat used in this country is far higher 
than the European consumption and much higher than 
the individual requires. It has been com- Need to 
puted that the waste of fat in America is save fats 
excessive. We should use only enough to make the food 
palatable and not allow any to go into the garbage pail 
nor down into the kitchen drain. Mr. Hoover, in his 
speech on November 11, 19 18, in Washington, before 
the workers of the Food Administration, said that 
there was a great shortage in the supplies needed by 
the whole world, particularly in dairy products, pork 
products, and vegetable oils. He said that the world 
would be deficient in fats for two or three years at least 
and that intense economy in the use of fats in this 
country was absolutely necessary. Nine months after 
the signing of the armistice, the people of England were 
still on their extremely low ration of fats with small 
prospect of immediate relief. This was a half-pound of 
butter and a pound of oleomargarine per person per 
month, whereas we use in this country an average of a 
quarter of a pound per person per day not including 
waste. 

All fats are very similar chemically since they are 
combinations of glycerine and fatty acids. Each fat is 
made up of two or more of such combina- Nature of 
tions formed from fatty acids. These are fats 
steps in a long chemical series. Those which contain 
certain steps of the series are solid at ordinary temper- 



1 66 FOOD FACTS FOR THE HOME-MAKER 

ature, while those that contain others in the series are 
oils. Difference in flavor or color is due to impurities, 
since a pure fat is pale yellow or colorless when liquid, 
and white when solid. Because they vary so little in 
their composition, the ones to be used in the household 
are those which keep the best under ordinary condi- 
tions and are best suited to the purposes for which they 
are intended. 

Fat occurs in the diet in two distinct ways. It may 
either be a component part of the food itself as in milk, 
meat, and certain types of fish. Or it may 
be added to other foods in cooking and 
serving as butter, salad oils, and lard. Both of these 
groups should be considered by the housekeeper. The 
first group is regulated by a choice of the foods them- 
selves. Care should be taken to combine a food that is 
in itself rich in fat, as cheese or shad, with foods that 
do not contain much fat ; or else other fats should not 
be served at the same meal. One would not think of 
serving tartare sauce with mackerel or shad though this 
is almost a necessity with smelts or filet of flounder. 
Nor would one desire a rich dessert like a suet pudding 
or heavy ice-cream after roast pork, or even a salad 
with mayonnaise dressing. Too often are we served 
meals in which there is a dash of whipped cream on the 
soup, a tartare sauce with the fish, a rich gravy with the 
meat, mayonnaise with the salad, and ice-cream or 
whipped cream for dessert. 

When we come to the second group of fats, those 
which are added to the foods in cooking or serving, we 
find there is a large region of' choice and plenty of 
room for economy. These fats can be considered in 
two groups ; those that are served at the table, such as 



FATS 167 

butter and salad oils, and those that are used in the 

kitchen either as a medium for cooking as in frying 

or sauteing, or are added to foods as shortening. In 

order to save fats at the table, as small a quantity as 

possible should be served at a time. Butter m „ , , 

Table fats 
is too costly to be used for cooking in the 

ordinary household, and yet any pieces that are left on 
the bread and butter plates at the table cannot be used 
in any other way. The question of salad oil depends 
upon the tastes of the family. There are those who 
feel that they would prefer to have olive oil for their 
salads even though it means going without some other 
food. Cottonseed oil and corn oil such as are found on the 
market to-day both make very satisfactory salad dress- 
ings and are much less expensive than the olive oil. 

There are innumerable fats which can be used in 
cooking, although every housekeeper has her own fa- 
vorite. Some of these are of animal origin 
and some of vegetable. Aside from the 
dairy fats, butter and cream, which are nowadays used 
almost exclusively at the table and not for cooking, 
lard is perhaps the most popular of the animal fats. 
Leaf lard is rendered from the fat around the kidneys 
of hogs. It has a moderately low melting 
point and therefore is easily handled as a 
shortening. It should be white in color and free from 
taste or smell. Beef fat or suet is harder than butter or 
lard and is somewhat highly flavored. The flavor can 
be improved by rendering and the fat itself made softer 
by mixing it with oil or lard. Mutton fat is another hard 
fat and because of its strong flavor is used more for 
soap-making than as a household fat. The fat of poul- 
try, either fowl or goose, resembles butter and lard in its 



168 FOOD FACTS FOR THE HOME-MAKER 

consistency and can be well used as shortening in such 
breadstuffs as gingerbread and pie crust where the 
color will not be noticeable. 

There has been much discussion as to the advisabil- 
ity of the use of oleomargarine for a cooking fat. It is a 
Oleomar- perfectly wholesome, pure fat when made 
garine under the best conditions in the large 

packing-houses. It is a mixture of other fats in an at- 
tempt to obtain a fat with the consistency of butter at 
a lower price. The basis for oleomargarine is a soft beef 
fat which is mixed with neutral lard, cottonseed, and 
other oils. The mixture is finally churned with milk or 
cream, salted, and worked like butter. Under the law, 
any fat that contains other substances than pure butter 
fat, no matter in how small a quantity, is classed as 
oleomargarine and is taxed accordingly. The colored 
oleomargarine carries a higher tax than that which is 
left colorless, so that it is cheaper to buy the colorless 
and if desired, color it at home. 

Fats are now being extracted from many oil-bearing 
seeds and fruits. They must be purified to get rid of 
disagreeable flavors, dirt, and any harm- 
ful matter which they may contain. The 
seeds are cleaned and subjected to hydraulic pressure. If 
hot-pressed, the oil extracted must be refined. Olive oil 
has always been the favorite but will undoubtedly re- 
main high-priced as the olive orchards in Italy were cut 
down to a large extent during the war for fuel for the 
munition factories, and it takes many, many years to 
grow olive trees. Cottonseed oil has been on the market 
for many years and is the basis for a wide variety of 
fats and salad oils. There is little choice between this 
and corn oils although some prefer one and some the 



FATS 169 

other. Peanut oil has been used extensively in Europe 
both for a table oil and for cooking. It is usually pro- 
duced by the cold-press method so that the character- 
istic flavor is not noticeable. Cocoanut oil and other 
palm oils are used in cooking, especially by bakeries. 
With the great shortage of fats, oils have been ex- 
tracted from other seeds, the soy bean, sunflower, and 
sesame, and from nuts, also from the pits of apricots, 
peaches, and cherries. 

In recent months there have been a number of color- 
less fats on the market under different trade names 
known as nut butters or nut margarines. All of these 
are probably vegetable oils hardened into a solid by 
the addition of hydrogen. By this means an oil may be 
made into a product of any desired hardness. These are 
not to be confused with the real nut butter which is 
prepared by the grinding of the entire nut, as peanut 
butter or almond paste. 

As we have already noticed, the "vitamine" sub- 
stance known as "fat-soluble A" is not present in 
oils extracted from vegetables and nuts place in 
whereas it is present in butter and to a the **«* 
less degree in animal fats. If then the diet is very much 
limited in the use of green vegetables, fruit, and milk, 
there might be a dangerous lack of this element essen- 
tial for growth if these so-called nut butters were used 
exclusively by the family. This is not of so great im- 
portance with adults as it is with growing children. 
If the children are getting at least a pint and a half 
of whole milk a day and a green vegetable at least 
once a day, the difference in the fats might safely be 
ignored. 

There are a few general rules which can be followed 



170 FOOD FACTS FOR THE HOME-MAKER 

in every household in order to avoid waste of fats, al- 
Rules to avoid though of course actual practice must vary 
waste of fats according to the conditions in different 
homes. In cooking, an attempt should be made to ob- 
tain the best quality and flavor with a minimum quan- 
tity of fat. No more fat should ever be used than the 
recipe calls for. An over-use of fatty foods should be 
avoided, especially an over-use of those foods that are 
cooked in fat. If fats are used for sauteing, those which 
burn less easily are the ones to be chosen. No fat should 
be bought for cooking so long as there is fat in the house 
that can be utilized for that purpose. This fat can be 
obtained from the meat which comes into the house, 
either as trimmings or from the drippings in the roast- 
ing-pan. By the way, it is well to demand from the 
Rendering butcher the trimmings of the piece of meat 
of fat f or w hich we have paid and which he care- 

fully removes as being unsightly after he has weighed 
the piece. The fat from these can be tried out or ren- 
dered at home in the following manner. They can be 
cut fine with the meat-chopper or a knife and heated 
for several hours in the top of the double boiler very 
slowly until completely melted. The water underneath 
should only be lukewarm as otherwise it hardens the 
connective tissue and prevents the fat from melting 
out. It should then be strained through thick cloth and 
put away for further use. If it has a slight odor or 
flavor which it is desirable to remove, it may be heated 
with milk, two pounds of fat to half a pint of milk, 
strained and cooled. If it is a very hard fat, such as 
beef or mutton suet, it can be softened and made a 
better consistency for shortening by adding lard, two 
parts of beef suet and one part of lard, or mixed 



FATS 171 

with cottonseed oil, three parts of suet and one part 
of oil. 

In order to prevent the fats thus prepared from be- 
coming rancid, they should be protected from light, 
heat, and air. The fats should be kept 

Care of fats 
tightly covered in a cool dark place. 

Home-rendered fats may be flavored in different 
ways and kept separately to be used in serving 
warmed-over potatoes and different kinds of vegeta- 
bles. These savory fats may also be used in the thicken- 
ing for gravies. 

SAVORY FATS 

I. 1 pound unrendered fat 1 teaspoon salt 

1 slice onion 1/8 teaspoon pepper 

1 teaspoon broken bay-leaves 

Spices are added during the rendering of the fat. 

II. 1 pound unrendered fat 1 teaspoon salt 

2 tablespoons thyme 1/8 teaspoon pepper 
1 slice onion 

Spices are added during the rendering of the fat. 

III. I pound unrendered fat 1/2 teaspoon sage 
I teaspoon thyme I teaspoon salt 

1 teaspoon marjoram 1/8 teaspoon pepper 

Spices are added during the rendering of the fat. 

IV. I pound rendered fat 1 onion 

I sour apple I teaspoon ground thyme, or other 

sweet herbs, tied in a cloth 

Add flavors to fat and cook until apple is well browned. 
Strain though cheesecloth. 



172 FOOD FACTS FOR THE HOME-MAKER 

SALAD DRESSINGS 
BOILED DRESSING 

1/2 tablespoon salt Yolks 2 eggs 

1 teaspoon mustard I 1/2 tablespoons melted fat 
I 1/2 tablespoons sugar 3/4 cup milk 

Few grains cayenne 1/4 cup vinegar 
1/2 tablespoon flour 

Melt the butter. Add the dry ingredients mixed together. 
Add the milk and stir till it boils. Pour this over the yolks 
of the eggs slightly beaten, and return to the fire until it 
thickens. Add the vinegar hot very slowly. Strain and cool. 

FRENCH DRESSING 

1 tablespoon vinegar 1/8 teaspoon pepper 

3 tablespoons olive oil 1/4 teaspoon salt 

1/4 teaspoon onion juice 

Put the vinegar in a cold or iced cup and add the salt, 
pepper, and onion juice. Then add gradually — stirring 
meantime — the olive oil. 

CALIFORNIA MAYONNAISE 
With Corn Oil, Mazola, or any other Oil 

4 tablespoons flour 1 cup water 

2 tablespoons oil 21/2 teaspoons salt 
41/2 tablespoons vinegar or 1/8 teaspoon cayenne 

other acid 

Bring to boiling point and boil 5 minutes. Cool, add I egg 
slightly beaten, then 1 cup corn oil gradually, beating well 
while oil is being taken up. 

Makes one and one half pints. 



FATS 173 

MAYONNAISE DRESSING 
2 egg-yolks 1 teaspoon mustard 

I 1/2 to 2 cups olive oil I teaspoon salt 

2 tablespoons vinegar 1/16 teaspoon paprika 
2 tablespoons lemon juice 

Beat the yolk of the egg, add the cold oil drop by drop, 
beating continually, until thick, then add vinegar and lemon 
juice until thin. Again add oil until thick, and thin as before. 
Repeat this operation until the oil has been added and 
dressing is thick. Mix together the mustard, salt, and pepper, 
and stir into the oil and egg. Whipped cream may be added 
just before serving. 

If the dressing is to be made on a warm day or in a very 
warm room, have the ingredients and utensils ice cold. 
While making the dressing have the bowl surrounded by 
ice water. 

CREAM SALAD DRESSING 

Individual recipe Large recipe 

1/8 teaspoon dry mustard I teaspoon 

1/4 teaspoon salt 2 teaspoons 

Speck cayenne 1/16 teaspoon 

1 teaspoon sugar 2 to 4 tablespoons 

1 rounding tablespoon egg 3 whole or 7 yolks (1/2 cup) 

1 tablespoon hot vinegar 1/2 cup 

2 tablespoons cream, I cup 

sweet or sour 
3/4 teaspoon butter 2 tablespoons 

Mix the dry ingredients, add the egg, hot vinegar, and 
cream in order given. Put mixture in a double boiler and 
stir constantly until thick ; any slight curdling may be made 
smooth by the use of the Dover egg-beater. To stop further 
cooking put the saucepan in cold water* Stir the butter 
into the dressing just as it comes from the fire. 



174 FOOD FACTS FOR THE HOME-MAKER 

BOILED DRESSING FOR FRUIT SALAD 

Juice I lemon 1/4 cup sugar 

Juice 1 orange 1 egg, well beaten 

1/2 teaspoon salt 

Boil over water just a few minutes. When cold add an 
equal amount of whipped cream. 

RUSSIAN SALAD DRESSING 

3 tablespoons mayonnaise 
2 teaspoons tarragon vinegar 

2 teaspoons horse-radish 

1 teaspoon powdered sugar 
Salt, paprika, and pepper to taste 

Add 3 or 4 tablespoons of whipped cream. Mix thoroughly, 
then add 3 or 4 tablespoons of chili sauce and mix all well 
together once more. 

VEGETABLE SALADS 
HOT CABBAGE SALAD 

1 small head cabbage, shredded 

3 or 4 tabascos, cut fine 
3 hard-boiled eggs 

3 tablespoons capers or washed currants 

2 tablespoons sugar 
1 level teaspoon salt 
1 head lettuce 

Shred the cabbage fine and even. Place in a large bowl 
and stir in the tabascos, sugar, and salt, and allow it to stand 
in a cool place for 30 minutes. At serving time make a 
dressing of the following: 

2 rounding tablespoons butter 1 pint rich, sweet milk 

3 level tablespoons flour 1/2 cup vinegar 



FATS 175 

Melt the butter, fold or braid in the flour and cook until 
quite thick, stirring constantly. Add the vinegar slowly. 

At serving time pour the hot dressing over the cabbage, 
place in a salad bowl on a bed of lettuce. Have the hard- 
boiled eggs cut as for egg vases, with scalloped edges. Bed 
them in the salad and fill them with the capers or currants. 
Garnish the edges with radishes cut into roses. 

PEA SALAD 

1 can small peas 1/2 cup English walnuts, cut 

I scant pint mayonnaise fine 

1/2 cup almonds, cut fine 1/4 cup currants 

Drain the liquor from the peas, and allow them to stand 
in a colander some six hours. Blanch the nuts and cut them 
fine. Toss peas and nuts together, fold in the dressing, place 
in a chilled salad bowl, in pyramid form. Garnish with thick 
dressing and currants. 

POTATO SALAD 

3 cups cooked potato cubes 1 cooked carrot, grated 
I cooked beet, grated 1/2 uncooked onion, chopped 

Serve on lettuce leaves with French dressing. 

CARROT AND GREEN PEPPER SALAD 

Cut cold cooked carrot into thin strips about 3 inches 
long. Place the strips through rings of green pepper made 
by cutting the peppers crosswise. Season with salt, pepper, 
and a little onion juice. Arrange on beds of fresh, crisp let- 
tuce leaves. Serve with mayonnaise or a boiled dressing. 

GREEN BEAN AND PICKLED BEET SALAD 

Marinate cold cooked string beans in French dressing. 
Arrange them on a platter on lettuce in a hollow square, 
interlacing them at the corners like logs for a log cabin. 
Fill the center of the square with a mixture of pickled beets 



176 FOOD FACTS FOR THE HOME-MAKER 

and string beans with a very little chopped onion. Serve 
with a salad dressing. 

Other vegetables may be used for filling the center of the 
square, such as green peas, diced tomato, or cucumber. 

TOMATO SALAD JELLY 

2 tablespoons gelatine ' I clove 

soaked in I teaspoon celery-salt or 

1/2 cup cold water I tablespoon minced celery 

3 cups tomato juice I teaspoon minced parsley 
1/2 teaspoon onion-salt or 2 tablespoons lime or lemon 

I slice onion juice 

Combine the tomato juice with the seasoning and cook 
5 minutes. Add the gelatine, strain, and pour into individual 
molds. When very cold, turn out and serve with mayonnaise 
on cress or lettuce. 

HINDU SALAD 

Shred some crisp white lettuce leaves and arrange them 
upon the salad plates. Arrange 4 thick slices of tomato upon 
the bed of lettuce, and upon 2 slices pile shaved celery. On 
the other 2 slices pile finely cut water cress. Garnish with 
pieces of pimento shaped with fancy cutters. Pour over all 
a plain French dressing before serving. 

FRUIT SALADS 
CHERRY SALAD 

1/2 pound firm large cherries 

1 pound hazelnuts or filberts 

2 or 3 heads of lettuce 

I cup plain lemon mayonnaise 

Stone and remove the stems from the cherries. Shell the 
nuts and place a kernel in the center of each cherry, thus 
preserving their form. Arrange the white heart of the lettuce 



FATS 177 

in shell form, fill with the cherries, and at serving time pour 
over the dressing. 

CUCUMBER AND PINEAPPLE SALAD 

1/2 cup diced cucumber 

1/2 cup canned pineapple, drained and chopped 

2/3 cup pineapple syrup 

1/4 cup vinegar 

1/4 cup sugar 

1 tablespoon tarragon vinegar 
1 tablespoon lemon juice 
Salt 
1 1/4 tablespoons gelatine dissolved in 
1 1/2 cups cold water 
1 1/4 cups boiling water 

Dissolve the soaked gelatine in the boiling water. Mix the 
other ingredients, add the gelatine, pour into molds, and 
chill. Serve on lettuce with mayonnaise dressing. 

GINGER ALE SALAD 

3/4 cup diced canned pineapple 
3/4 cup chopped grapefruit pulp 
1/3 cup blanched, shredded almonds 
1/4 cup malaga grapes (if convenient) 

1 cup ginger ale 

2 tablespoons gelatine 
Few grains salt 

Few grains red pepper 
Lettuce and mayonnaise 

Soak the gelatine for 5 minutes in a half -cupful of tepid 
water, then dissolve it over steam; combine the fruit, nuts, 
salt, and pepper. Stir in the ginger ale, reserving 1/4 cupful 
to mix with the gelatine; then add the latter. Pour into 
individual molds and when stiff serve with lettuce and 
mayonnaise. 



178 FOOD FACTS FOR THE HOME-MAKER 

JAPANESE SALAD 

Take equal quantities of finely cut lettuce, quarters of 
oranges, tomatoes sliced, and slices of pineapple. The whole 
must be thoroughly cold. Season just before serving with 
a dressing of cream, lemon juice, salt, and pepper. 

ORANGE AND GRAPE SALAD 

Wash a head of lettuce, dry thoroughly between cheese- 
cloth. Put on ice. Arrange lettuce in a bowl to form a nest. 
Prepare the oranges by peeling them, and then skinning the 
sections so as to leave each section whole. Remove the seeds 
and skin from white grapes. Arrange the oranges and grapes 
on the lettuce, add nuts, either chopped fine or cut in small 
pieces, and pour a French dressing over all. 

PEACH AND RIPE OLIVE SALAD 

Arrange slices of fresh or canned peaches on beds of let- 
tuce in a circle, points toward the center. Put 4 ripe olives 
in the center of each circle. Serve with mayonnaise or cream 
dressing. 

PEAR SALAD 

Peel and core pears. Stuff with cream cheese and chopped 
nuts. Decorate with strips of pimento, and serve on lettuce 
with Russian or mayonnaise dressing. 

Seedless raisins, chopped dates, or figs, may be substi- 
tuted for the cream cheese and nuts as a stuffing for the 
pears. 

TRANS-MISSISSIPPI EXPOSITION SALAD 

1 cup sifted powdered sugar 18 cherries 
Yolks 4 fresh eggs 6 bananas 

1/2 teaspoon salt 4 oranges 

2 lemons $ 6 slices pineapple 
18 strawberries I bunch grapes 

Other fruits may be substituted 



FATS 179 

Peel and slice the fruit very thin. Rub the bottom and 
sides of a chilled salad bowl with geranium leaves. Have all 
in readiness before beginning the dressing, as it must not 
stand. 

In a bowl put the yolks of the eggs, and if possible, place 
the bowl on ice. Beat the yolks until very light color and 
quite thick, stirring constantly. Add the sugar and juice of 
lemons. When sugar, yolks, and lemon stand together like 
whipped cream, fill the salad bowl with alternating layers 
of fruit and dressing, the last layer being dressing. 

This may be served with cheese wafers as the first course 
of dinner in summer in place of blue-points. 

HEARTIER SALADS 

CHEESE JELLY SALAD 

1/2 cup grated cheese I cup whipped cream 

1 tablespoon gelatine Salt and pepper to taste 

Mix the cheese with whipped cream. Season and add to 
the gelatine dissolved in a scant cup of water. Put in molds. 
When jelly begins to harden, cover with grated cheese. 
Serve on lettuce with a salad dressing. 

COTTAGE CHEESE SALAD 

2 cups cottage cheese 1 tablespoon chopped onion 

I cup pickled beets, cut up 1 teaspoon chopped parsley 

Serve on lettuce leaves with French or mayonnaise 
dressing. 

COTTAGE CHEESE SUPPER SALAD 

I cup chopped liver About 1 cup mayonnaise dressing 

(cooked) I teaspoon salt 

I cup cottage cheese Dash of onion and celery salt, 
I small can pimento cayenne 

Lettuce Paprika 



180 FOOD FACTS FOR THE HOME-MAKER 

Put liver through the food-chopper, add cottage cheese 
and mix well with fork, add seasonings and 2 tablespoons of 
dressing to bind. Arrange lettuce on plates, place half of a 
pimento on the lettuce, add the salad mixture shaped in 
ovals, using 2 teaspoonfuls. Garnish with mayonnaise and 
paprika. 

OYSTER SALAD 

Stew oysters and drain dry. Put on ice until cold, strain, 
cut in pieces. Add an equal quantity of celery. Serve with 
mayonnaise. 



CHAPTER XII 
SUGAR 

Sugar is another type of carbohydrate which, like 
starch, serves only for the production of heat and en- 
ergy in the body and does not build body 
tissue. For this reason it saves protein ma- 
terial for growth and when used intelligently and in 
combination with other foods, is a valuable food for 
growing children. Three to five ounces is sufficient for 
the total amount in all forms consumed in any one day. 
Overeating of candy and other sweet foods should be 
avoided because sugar is completely absorbed in the 
system and if eaten in excess of the needs Danger of 
of the body is stored in the liver. It is improper use 
a single food containing no mineral salts nor " vita- 
mines," and when eaten between meals appeases the 
appetite without supplying the body with any of the 
other materials necessary for health. 

It has been proved that sugar can be utilized in the 
form of energy in the muscles of the body from twenty 
minutes to a half-hour after it is eaten. For this reason 
it is extremely valuable to prevent exhaustion under 
physical stress and can be used to restore over-fatigued 
muscles if other food is not at hand. Its value has long 
been proven by mountain climbers and trampers who 
carry it with them in the compact form of sweet choc- 
olate. The story is told how the Germans utilized this 
physiological fact in the rations given their army. It is 
said that the men were kept on half rations between 



1 82 FOOD FACTS FOR THE HOME-MAKER 

drives but during the twenty-four hours just previous 
to an attack, a large quantity of sugar was allotted 
them along with their regular food, in order to provide 
the immediate physical energy required for their 
strenuous exertions. 

No wonder that a child who is allowed to eat ice- 
cream sodas, college ices, or candy freely between 
meals, has no appetite for a good substantial meal 
when the proper time comes, 1 for the body has had a 
sufficient amount of energy-supplying foods but is 
sadly lacking in the variety of foods which it should 
have. 

Sugar has not long been the common article of diet 
that it is to-day. In the time of our grandparents it 
was a luxury only to be had in the form of a very hard 
pyramidal cake which stood on the dining-room side- 
board and was chipped off to be used as we use candy 
to-day. It also could be had in the form of rock crystals 
which were frequently bought on a string. To-day it is 
one of our great food staples and when its production 
and shipment were disturbed during the war, great 
commotion on two continents resulted. 

Most of the sugar in commercial use comes from 
cane or from beets. Before the war France, Belgium, 
and Germany together produced 93 per 
cent of the beet sugar of the world, and 
Germany and Austria alone raised one fourth of the 
total sugar supply of the world. During and since the 
war, beet- sugar production has been greatly stimulated 
in the United States, especially in Utah and Idaho ; but 
the difficulty with its production in this country is the 

1 Each college ice with a chocolate sauce contains 400-450 calories 
and an ordinary 15 cent cake of sweet chocolate about 400 calories. 



SUGAR 183 

high cost of labor which handicaps it in competition 
with that of the Continent. The largest production of 
cane sugar is in Cuba and Java. The Javan crop was in- 
accessible during the war because of the lack of ship- 
ping facilities, so that it was necessary for us to share 
the Cuban crop with the Allies. This was the reason for 
the shortage particularly along the Atlantic seaboard. 
As it is a crop which could not be immediately in- 
creased under the stimulus of high prices, at the re- 
quest of the Food Administration the wholesale price 
was stabilized by agreement among the dealers and the 
crop was apportioned to the different markets, thus do- 
ing away with competitive bidding. The next step was 
to reduce the amount of sugar consumed by manu- 
facturers and the general public. Even with the re- 
duction asked of us we were yet allowed more sugar 
per person than was the normal consumption by Euro- 
pean peoples before the war, so excessive is our use of 
sugar. 

Chemically there are two groups of sugars; those 
that are known as single sugars, and those that are 
double or complex. There are three double Kinds of 
sugars in common use. Those that are ex- sugars 
tracted from cane, from beet, and from the maple- tree 
are all the same chemical sugar. Their name is sucrose. 
The only difference in these sugars is due to the differ- 
ence in refining. The impurities that are left in each 
give to it its peculiar flavor. Cane sugar is on the mar- 
ket in the forms of coarse brown sugar, light brown 
sugar, confectioner's sugar, powdered, granulated, and 
loaf sugar. Maple sugar, on the other hand, is not re- 
fined, as the maple flavor gives to it its popularity. 

Cane sugar was first known in China and its use 



184 FOOD FACTS FOR THE HOME-MAKER 

spread slowly westward as a great luxury. Early ex- 
plorers brought it from India along with 

Cane sugar * . . & . TU • 

spices and precious stones. The process 

of obtaining the juice from the cane has not greatly 
changed in principle during the centuries, although in 
late years more complicated machinery has been in- 
troduced. The cane is cut and run through a shredding 
machine. The mass of pulp is put under pressure to 
extract the juice. It is washed with water during this 
process, although all the water thus added must even- 
tually be evaporated out. The juice is treated with 
chemicals and boiled in order to throw out all albumi- 
nous matter that it may contain. After this it is filtered 
and evaporated. The heavy syrup is then placed in a 
centrifugal machine to separate the crystals of cane 
sugar from the molasses, which is glucose and which 
does not crystallize. Sugar is shipped in this raw state 
and is refined at different points along the seacoast of 
the United States. In the refining process the sugar 
is remelted, filtered, clarified by charcoal, and again 
evaporated and allowed to crystallize. 

Sugar was first extracted from beets by a German in 
1797. It was not a commercial success, however, until 
1850, when it was found possible to increase the per- 
centage of sugar in beets from 3 to 15 or 16 per cent, 
thus making the complicated process of extraction 
worth while. The beets are cut in very thin slices and 
washed with water to extract the juices; these are 
then evaporated and decolorized by animal charcoal. 
Raw beet sugar is very different from raw cane sugar 
but the products after refining cannot be distin- 
guished one from the other. 

The other two complex sugars are the sugar that is 



SUGAR 185 

found in milk used for modifying cow's milk for in- 
fants, and malt sugar that is formed by the fermenta- 
tion of starch. 

The simple sugars occur widely in nature, being 
found in all fruits either separately or in combination 
Simple sugars with each other. The most common of 
Glucose these and the one which sometimes gives 

its name to the group as a whole is glucose. This is the 
sugar that is found in grapes as well as in other fruit 
and is frequently seen in small yel ow lumps on the 
outside of old raisins. It is made commercially on a 
large scale by the action of acids on starch. It is not so 
sweet as cane sugar and does not crystallize, so that it 
is used in the manufacture of syrups and some candy 
as a much cheaper but harmless substitute for cane 
sugar. Corn syrups which were put on the market as 
substitutes for sugar are largely glucose; hence in order 
to get the same quality of sweetness in the finished 
product, it is necessary to use half as much again of 
the syrup as of the sugar required. 

Another simple sugar is known as fruit sugar. It is 
found in most fruits, but is not of commercial value. It 
is two and a half times sweeter than cane 
or beet sugar and is what gives to fruit its ""* sugar 
fuel value, even though the fruit may be very acid to 
the taste. A combination of glucose and fruit sugar 
occurring in an intimate mixture is known as invert 
sugar because it is made from cane sugar by inversion; 
that is, by boiling with acids or by fermentation. 
Honey is practically pure natural invert sugar. These 
three sugars, glucose, fruit sugar, and invert sugar, are 
found in fruits either separately or together. 

Sugar is used in cookery to give desirable flavor to 



1 86 FOOD FACTS FOR THE HOME-MAKER 

various substances. The changes which it undergoes 
Action of sugar when being cooked by itself are physical 
on boiling rather than chemical. When water boils, it 
can be no hotter when boiling vigorously than when 
boiling gently, for water is changed into steam at 21 2° F. 
and so pure water can never be any hotter than this 
temperature. As soon, however, as we put another sub- 
stance in solution in the water we raise the boiling 
point. Salted water has a higher boiling point than 
plain water and so also has a solution of sugar and 
water. As the water is gradually boiled out from syrup, 
the solution becomes more and more dense and the 
boiling point is continually being raised. This is the 
reason why all recipes for making jams say to boil 
vigorously. The syrup will do different things at differ- 
ent densities, so that in candy making or in boiling 
syrup for frosting, a syrup thermometer may be used 
and the syrup boiled up to the desired temperature. 
There are a few fixed points as follows: 

1. 238 F.: Soft ball test; makes a soft ball in cold water; used for 

frosting, fudge, and fondant. 

2. 248 F.: Hard ball test; forms a firm ball under cold water. 

3. 290 F.: Small crack test; is hard and brittle in cold water; for 

pulled candies. 

4. 3 io° F.: Hard crack test; begins to discolor; for glaced nuts and 

fruit; too hard for pulled candies. 

5. 345°-350° F. : Caramel ; turns brown ; for peanut brittle. 

If the boiling were continued further, the water of the 
sugar itself would be driven out completely, leaving 
nothing but the black mass of charcoal or carbon. 
Another way for making caramel to be used for flavor, 
or for sauces, is to put the sugar in a frying- 
pan dry, and heat it on top of the stove. Af- 
ter it is melted and browned carefully without burning, 



SUGAR 187 

an equal amount of boiling water is added. This dissolves 
the caramel, which can then be kept in liquid form. 

Barley sugar, which is used for the very hard Christ- 
mas candies, is the stage reached before the sugar be- 
gins to caramelize when it has boiled too long to be 
used for glaced fruits. 

The logical place to use sugar in the diet is at the 
close of a meal in which a variety of food substances 
has been used. This may be in the form of How to use 
made desserts of all kinds, cake, pastry, or sa & 1 
fruit, either raw or cooked. The dessert should be as 
carefully planned as the rest of the meal. If the earlier 
courses have been heavy, fruit is preferable to a rich 
pudding. If, however, left-overs have been used and the 
meal has been somewhat light, it is suitable to count 
on a hearty pudding for part of the total value of the 
meal. It should be remembered that all desserts which 
contain fat in any form either as cream, whipped or 
frozen, or as pastries, suet puddings, or rich cake, 
should only be served when very little fat has been 
used during the meal. To serve a rich cake with a lus- 
cious chocolate frosting with a rich ice-cream is sure 
to bring the total amount of fuel of the meal far above 
the actual requirements of the needs of the family. 
Peculiar as it may seem, a plain, slightly salted, crisp 
cracker goes better with ice-cream than anything else. 



CANDY AND DESSERT RECIPES 

PANOCHA 

I cup (packed) medium 1/3 cup nut meats 

brown sugar 1/4 pound pecans, in shell 

1/4 cup cream 1/3 pound hickory, in shell 



188 FOOD FACTS FOR THE HOME-MAKER 

Cook sugar and cream to soft ball test. Cool until you can 
bear your hand on bottom of pan. Stir until it begins to 
thicken, add nuts, and when it is too thick to pour easily 
spread quickly on a buttered pan, cut in squares and cool. 

FUDGE 

2 cups sugar 1/4 cup Golden Drip syrup or 

1 cup water 1/8 teaspoon cream of tartar 

2 ounces chocolate 2 teaspoons butter 

Cook to soft ball test. Cool, add 1 teaspoon vanilla, stir 
until too thick to pour, spread on buttered pan and cut in 
squares. 

OLYMPIAN CREAM 

3 cups sugar 1/4 to 1/3 cup Golden Drip syrup or 

1 cup cream 1/4 teaspoon cream of tartar and 

caramel to color and flavor 

Cook to soft ball test (firm and waxy), cool, stir, when it 
thickens add 3/4 cup nuts (1/2 pound English walnuts). 
Stir until it will not pour, spread upon buttered pan and 
cut in squares. 

CREAM CANDY 

1 cup sugar 
1/12 teaspoon cream of tartar 
1/3 cup water 

Cook without stirring to the crack test. Pour on a buttered 
pan, when cool enough to handle, pull lightly and quickly 
till white, cut with scissors or break into convenient pieces 
and wrap in paraffin paper. Color and flavor while pulling. 

MOLASSES CANDY 

1 /3 cup sugar 

2/3 cup New Orleans molasses 

Cook to crack test, stirring occasionally to keep it from 



SUGAR 189 

burning. Add 1/12 teaspoon baking soda, pour upon a but- 
tered pan and when cool enough to handle, pull lightly and 
quickly until light colored and firm. Cut into pieces of con- 
venient size. Flavor while pulling. 

DATE KISSES 

Whites 2 eggs 1 cup pecans chopped 

I cup powdered sugar Vanilla 

1 cup dates chopped fine x 

Beat the eggs till stiff. Mix in the other ingredients. Drop 
onto a greased sheet and bake in a quick oven, 

FIG TOAST 

Wash carefully and cook in boiling water 1/2 pound figs 
until tender, add 1/4 cup sugar and the rind and juice of 
half a lemon. Cook until the syrup is reduced — when re- 
heating in chafing-dish. Butter toast while hot, heap the 
figs upon it, and cover with whipped cream made from 2/3 
cup cream and 3 tablespoons powdered sugar. Serve at 
once. 

FRIED BANANAS 

Remove the skin from 6 bananas and cut them in halves. 
Melt 1 tablespoon butter in blazer and cook bananas cov- 
ered until tender. Mix 1 tablespoon butter, 1/3 cup sugar, 
and 2 tablespoons lemon juice; when bananas are nearly 
done turn mixture in and baste with it until ready to serve. 

BAKED BANANAS (1) 

Remove skins from 6 bananas and cut in halves length- 
wise. Put in a shallow granite pan or on an old platter. 
Mix 2 tablespoons melted butter, 1/3 cup sugar, and 2 
tablespoons lemon juice. Baste bananas with one half the 
mixture. Bake 20 minutes in slow oven, basting during bak- 
ing with remaining mixture. 



190 FOOD FACTS FOR THE HOME-MAKER 

BAKED BANANAS (2) 

Pull one narrow strip of skin down the entire length of 
each one of six bananas, and lay it back in place again. Place 
the bananas in a shallow baking-dish and bake in a mod- 
erate oven 20 minutes, or until the bananas are entirely soft. 
Serve in the skins to preserve all the juice. This is the best 
way to give bananas to children. 

BREAD AND BUTTER PUDDING WITH WHIPPED 
CREAM 

Butter a round pudding-dish. Have slices of stale bread, 
butter them generously. Cut them in squares 2 inches across 
and arrange a layer in the bottom of the dish. Sprinkle with 
raisins and currants that have been well washed in several 
waters. Add another layer of the bread and butter, and re- 
peat until the dish is full. Then pour over it a custard made 
from 2 well beaten eggs, I pint of milk, and sugar to taste, 
seasoned with ground nutmeg. Dot the top of the pud- 
ding over with small pieces of butter, stand in a basin of 
water in a hot oven and bake until the top is brown. 
Serve hot with whipped cream which may be slightly 
flavored with vanilla, or if preferred with plain cream, un- 
sweetened and unflavored, or simply with hard sauce or 
soft butter. 

BREAD PUDDINGS 





Plain 


Lemon 


Chocolate 


Brown 


Stale crumbs 


1 c. 


1 c. 


1 c. 




Stale crust 










crumbs 








I c. 


Milk 


2 c. 


2 c. 


2 c. 


2 c. 


Egg 


1 or 2 yolks 


1 or 2 yolks 


1 or 2 yolks 




Sugar 


3tb. 


3 or 4 tb. 


8tb. 




Molasses 








1/2 c. 


Salt 


1/2 t. 


1/2 t. 


1/2 t. 


1/2 1. 


Fruit 








1/2 c. 


Lemon 




I rind 


■i 




Spices 








1/4 1 


Chocolate 






I oz. 





SUGAR 191 

Soak crumbs and milk from 1 to 2 hours or until crumbs 
are soft — if milk is hot it will take shorter time. Beat egg 
with sugar and salt, and to it add the soaked crumbs. Put 
in a buttered dish, into a moderate oven, and bake 30 to 40 
minutes, or until a knife comes clean from the middle of the 
pudding. 

Serve plain bread pudding with chocolate sauce or frost- 
ing fruit sauce. 

Serve lemon bread pudding with frosting lemon sauce. 

Serve chocolate bread pudding with vanilla sauce. 

Serve brown bread pudding with caramel sauce. 

BROWN BETTY 

1 cup bread crumbs 3/4 teaspoon cinnamon 

2 cups chopped tart apples 1/16 teaspoon cloves 
1/2 cup brown sugar 1 to 2 tablespoons butter 

Butter a deep dish, put in layers of crumbs, apple, sugar, 
butter, and spice ; repeat ; put crumbs on top. Cover dish and 
cook in moderate oven 3/4 hour; uncover to brown. Serve 
with sugar and cream, or milk sweetened and flavored. 

BROWN SUSAN 

Line buttered mold with pieces of bread slightly buttered. 
Fill cavity with sliced apple, butter, sugar, and lemon rind; 
cover with buttered bread. Bake slowly, and heat at last to 
brown. Serve with lemon sauce. 

INDIAN PUDDING 

5 cups scalded milk 1 teaspoon salt 

1/3 cup Indian meal 1 teaspoon ginger 

1/2 cup molasses 

Pour milk slowly on the meal, cook in double boiler 20 
minutes. Add molasses, salt, and ginger, pour into buttered 
pudding-dish, and bake in slow oven from 3 to 6 hours. 



192 FOOD FACTS FOR THE HOME-MAKER 

INDIAN TAPIOCA PUDDING 

1/3 cup pearl tapioca 1/2 cup molasses 

2 cups boiling water 1 tablespoon butter 

II/2 teaspoons salt 1/4 teaspoon cinnamon 

1/4 cup cornmeal 3 cups hot milk 

Soak tapioca in cold water for one hour and drain. Add 
salt to boiling water, sift in cornmeal and boil 10 minutes, 
stirring often. Add tapioca and other ingredients, pour into 
a greased earthen dish and bake slowly for 2 hours. 

RICE AND APRICOT PUDDING 

1 cup rice 

2 tablespoons butter 

1/2 pound evaporated apricots 

Cook rice in boiling salted water until tender, drain, and 
add butter. Soak apricots overnight, cook until tender in 
plenty of water, add 1/2 cup sugar. Reserve one cup juice 
for the sauce. In a buttered dish put a layer of rice, then one 
of apricots, and repeat until dish is full; pour remaining 
juice over it and bake half an hour. 

APRICOT SAUCE 

I cup juice 
1/2 cup sugar 
1 tablespoon flour 

Mix sugar and flour, add hot juice, cook until clear and 
slightly thick. 

RICE FLUMMERY 

I cup broken rice 1/4 teaspoon salt 

4 cups milk 1/4 pound figs, prunes, or raisins 

Wash rice, cook, stirring constantly until tender. If whole 
rice is used cook until tender in boiling salted water, or in 



SUGAR 193 

double boiler; add from 1/2 to 3/4 as much milk and cook, 
stirring until the rice is broken up and mixture thick enough 
to mold. Mix with fruit and pack in cups. Cool and serve 
with fruit juice, brown sugar sauce, or cream. Figs should 
be steamed and cut up; prunes cooked, stoned and cut up; 
and raisins plumped and seeded. 

BOILED RICE PUDDING 

1/4 pound rice 
1/2 pound raisins 
1/2 teaspoon salt 

Wash rice, seed raisins, mix, and tie in floured cheese- 
cloth, allowing room to swell. Boil or steam 2 hours and 
serve with milk or cream, sweetened and flavored, or raisin 
sauce. 

POOR MAN'S PUDDING 

4 cups milk 1/4 cup sugar 

1/4 cup rice Nutmeg or raisins 

1/2 teaspoon salt 

Wash rice, mix ingredients, and pour into buttered pud- 
ding-dish. Bake from 2 to 3 hours in very slow oven, stirring 
three times during first hour of baking to prevent rice from 
settling, and occasionally afterward. Serve hot or cold. 

CHOCOLATE CORNSTARCH PUDDING 

Home recipe Individual recipe 

e cups milk 1/2 cup 

3 tablespoons cornstarch 1 teaspoon 

1/4 cup sugar 3/4 tablespoon 

1 square chocolate grated 3/4 tablespoon or 1/8 square 
1/4 teaspoon salt Pinch 

1/2 teaspoon vanilla 1/8 teaspoon 

Melt chocolate in double boiler over hot water, add sugar 



194 FOOD FACTS FOR THE HOME-MAKER 

and thin by adding milk, a few drops at a time. When smooth 
add scalded milk. Add cornstarch blended to a paste with 
a little cold milk, reserved for the purpose. Cook 20 minutes. 
Add salt and vanilla, and mold. Pour on a little cold water 
to prevent skin forming on top of mold. 

COTTAGE PUDDING 

Individual recipe Large recipe 

1 tablespoon butter 3 or 4 tablespoons 

3 tablespoons sugar 3/4 cup 

1 tablespoon beaten egg - 1 egg 
3 tablespoons milk 3/4 cup 

1/2 cup flour 2 cups 

3/4 teaspoon baking-powder 3 teaspoons 

Make like cake, using more milk if necessary for a batter 
between a drop and a pour. Bake in a sheet, serve hot with 
lemon sauce. 

LEMON SAUCE 

Individual recipe Large recipe 

1/3 cup boiling water 2 cups 

1/4 inch square yellow lemon rind 2 inch square 

2 tablespoons sugar 1 cup 

I teaspoon flour 2 tablespoons 

I teaspoon butter 2 tablespoons 

I teaspoon lemon juice 2 tablespoons 

Cook first four ingredients until clear and somewhat 
thick, add butter and lemon juice just before taking from 
the stove, remove rind, and serve. 

APPLE SAUCE CAKE 

Cream together I cup of sugar, and 1 /2 cup of shortening, 
add 1 saltspoon of salt, 1/2 teaspoon of cloves, 1 teaspoon 
of cinnamon, little nutmeg, and 1 cup of raisins. 



SUGAR 195 

Dissolve 1 teaspoon soda in a bit of warm water and then 
stir it into I cup of sour apple sauce letting it foam over the 
ingredients in the bowl. Beat all thoroughly and add 1 3/4 
cups flour. Bake in a loaf tin 45 minutes. 

APPLE COMPOTE 

Individual recipe Large recipe 

1 apple 8 or 10 

1/4 cup water 1 cup 

1/8 cup sugar 1 cup 

1/2 inch stick cinnamon 2-inch stick 

Make syrup with sugar, water, and cinnamon ; boil slowly 
IO minutes, skimming well. Core and pare apples, cook till 
nearly done in syrup. Turn apples while cooking. Drain and 
bake apples a few minutes in the oven. Boil the syrup until 
almost like a jelly. Arrange apples on dish for serving. Fill 
core cavities with jelly or marmalade. Pour the syrup over 
them. Put whipped cream around the base. 

APPLE DUMPLING 

Individual recipe Large recipe 

1/3 cup flour 2 cups 
1/2 teaspoon baking-powder 31/2 teaspoons 

Speck salt 1/2 teaspoon 

1/2 tablespoon butter 3 tablespoons 

Milk 2/3 cup 

1 apple 6 

Mix dough as for biscuits, pat or roll large enough to 
cover apple. Pare and core apple, fill center with raisins, 
jelly, or sugar with lemon juice or spices, place in middle of 
dough and press edges together. Put on floured tin and bake 
in moderate oven until apple is tender. Serve hot with 
molasses sauce. 



196 FOOD FACTS FOR THE HOME-MAKER 

MOLASSES SAUCE 

Individual recipe Large recipe 

2 tablespoons Golden Drip syrup I cup 
I teaspoon vinegar or 2 tablespoons 

i teaspoon lemon juice 1/2 lemon 

Salt 1/8 teaspoon 
1/4 teaspoon butter 1 tablespoon 

1/16 teaspoon mixed spices 1/4 teaspoon 

Mix and cook until somewhat thick. Instead of mixed 
spices you may use cinnamon or vanilla and 1 ounce of 
chocolate. 

Mixed Spices 

1/2 teaspoon cloves 1 teaspoon grated nutmeg 

1/2 teaspoon allspice 3 teaspoons cinnamon 

1 teaspoon mace 

DUTCH APPLE CAKE 

2 cups flour 1 egg t or none 
1/2 teaspoon salt I cup milk 

3 teaspoons baking-powder 2 tablespoons melted butter 
2 tablespoons sugar 

Make a drop batter, spread about 3/4 inch on a buttered 
tin. Stick full of thin wedges of apple, sprinkle with sugar 
and cinnamon, and bake until brown. Serve with molasses 
sauce. 

APPLE PUDDING 

2 large apples grated 3/4 cup milk 
2 eggs well beaten 2 cups corn flakes 

1/2 cup maple syrup 

Mix together and bake until set like a custard. 



SUGAR 197 

APPLE TAPIOCA OR SAGO 

3/4 cup pearl or minute tapioca 

Cold water to cover, soak one hour 
Drain, add 4 cups water 
1/2 teaspoon salt 

Cook in double boiler until transparent. Core and pare 
7 sour apples, arrange in buttered pudding-dish, fill cavities 
with sugar and few drops lemon juice. Pour tapioca over 
apples and bake in moderate oven until apples are soft. 
Serve with sugar and cream. Other fruits may be used — 
peaches, pears, stewed prunes, bananas or cooked figs, or 
quinces. 

APPLE SAUCE 

6 apples 1/4 cup sugar, or 

1/3 cup water 1/4 cup Golden Drip syrup 

Cook apples and water together over a slow fire until 
tender. Add sugar and cook until it is dissolved. If molasses 
or brown sugar is used put with apples and water and cook 
slowly, covered, in the oven till red in color. 

APPLE PORCUPINE 
I cup water 



Boil 5 minutes 

1 cup sugar ) u 

6 apples 
4 eggs, whites 
1/2 cup powdered sugar 

2 tablespoons blanched almonds 

3 tablespoons currant jelly 

Pare and core the apples and cook them until tender in 
the syrup. Take them out on a platter, and fill the centers 
with currant jelly. Make a meringue of the eggs and sugar, 
and cover the apples with it, then stick in the almonds. 
Place in the oven with the door open for 5 minutes. 



198 FOOD FACTS FOR THE HOME-MAKER 

CHERRY PUFFS 

2 cups flour 1/4 teaspoon salt 

4 teaspoons baking-powder 1 cup milk 

1 egg, or none 

Make a drop batter, put a spoonful in each of 10 or 12 
buttered cups, then a few cherries; cover these with another 
spoonful of batter and steam for 20 or 30 minutes. Serve 
with sauce made from the fruit juice. 

1 cup juice I tablespoon sugar, if needed 

1/2 tablespoon butter 1 tablespoon flour 

Either fresh or canned fruit may be used, but reserve the 
juice for the sauce. Other small fruits may take the place 
of cherries. 

DATE PUDDING 

2 cups milk 3 tablespoons cornstarch 

1/2 cup corn or maple syrup 1/2 teaspoon salt 
12 seeded dates cut up small 1 teaspoon vanilla 

Mix the cornstarch with 1/4 cup of milk. Heat the re- 
maining milk in a double boiler. Add the cornstarch, syrup, 
dates, and salt, and stir until thick. Cover and cook 20 min- 
utes. Add the vanilla and put in a dish to cool. 

ORANGE TAPIOCA 

I cup ball tapioca 1 cup sugar 

6 oranges Whipped cream 

Soak the tapioca 2 hours in enough cold water to cover. 
Wash and dry the oranges and slice them into 2 or 4 parts. 
Put them over to boil in clear water and boil until you can 
pierce the skin with a toothpick. Remove the oranges and 
arrange on a pretty platter. Put the tapioca over to cook in 
the water the oranges were cooked in, add the sugar, and 



SUGAR 199 

boil until clear, then pour over the cooked oranges. Serve 
chilled with whipped cream. 

PRUNE PUDDING 

1 pound prunes 1 lemon, juice and rind 

2 cloves 1/3 box gelatine 

Soak prunes overnight, cook until tender with cloves and 
lemon. Soak gelatine in prune juice, and dissolve with hot 
juice, using the proportion of 2 quarts juice to one box of 
gelatine. Stone fruit and put with juice into mold, chill, and 
serve with sweetened whipped cream. 

PRUNE WHIP (1) 

Whites of 4 eggs 
24 large prunes, cooked and mashed through a strainer 
4 tablespoons granulated sugar 
Lemon juice 

Beat the whites of the eggs until stiff with a little salt, 
adding the sugar gradually while beating. Cut and fold in 
the prune pulp. Pile in a baking-dish. Stand the dish in a 
pan of hot water in a moderate oven until set. 

PRUNE WHIP (2) 

2 cups silver prunes 
I cup best evaporated apricots 
I quart fresh water 
1/2 cup sugar 

1 pint rich milk 

2 tablespoons sugar 
2 tablespoons sherry 

(Fruit mixture to be used instead of wine : 
1/2 orange, 1/4 lemon, 1/4 pineapple) 
I pint box small fruit 
Yolks 2 eggs 



200 FOOD FACTS FOR THE HOME-MAKER 

Wash the prunes and apricots well, drain, and place in a 
stew-pan, cover with water, boil until the stones fall from 
the prunes, remove from the fire, take out the stones, cut 
the fruit in small cubes, return to the liquor which should 
be quite thick. Add the sugar and cook to a thick paste, 
take from the fire and chill. Make a custard in the double 
boiler, allowing the milk to scald, add the well-beaten eggs, 
sugar, and wine ; when quite thick take from the stove and 
chill. About serving time whip the whites of the eggs until 
they stand alone. Fill a pretty glass berry-dish first with a 
layer of dark prune sauce, then of deep yellow custard. 
Drop the whites over the top, and garnish with the bright 
berries. Whipped cream may be substituted for the eggs. 

STEAMED SUET AND FRUIT PUDDING 

21/2 cups flour 2/3 cup butter 

1 teaspoon soda 1 cup chopped raisins or 

1/2 teaspoon salt currants 

1/2 saltspoon cinnamon 1 cup water or milk 

1/2 saltspoon nutmeg 1 cup molasses 
1 cup chopped suet 

Mix and sift dry ingredients. Add molasses and milk to 
suet; combine mixtures. Stone, cut, and flour raisins, then 
add to mixture. Turn into buttered mold, cover, and steam 
3 hours. Serve with foamy sauce. If water and butter be 
used, 3 cups flour will be required, as these thicken less than 
milk and suet. This pudding may be steamed in small stone 
cups. 

FOAMY SAUCE 

1/2 cup butter 2 tablespoons wine, or 

1 cup powdered sugar 1 teaspoon vanilla 
I egg 



SUGAR 201 

FIG PUDDING 

Individual recipe Large recipe 

2 tablespoons sugar 1/2 cup 

1 ounce suet 1/4 pound 

2 ounces figs 1 /2 pound 
2/3 cup crumbs 21/3 cups 

2 tablespoons milk 1/2 cup 

1/2 egg 2 

1/6 teaspoon salt 3/4 teaspoon 

I 1/2 teaspoons lemon juice 1/2 

1/8 lemon rind 1/2 

1/2 teaspoon nutmeg 2 teaspoons 

Chop figs. Chop suet with a little flour to keep it from 
sticking together. Mix the two. Soak bread crumbs in milk, 
add eggs well beaten, sugar, and salt. Combine mixtures, 
turn into buttered mold, steam 3 hours, or in individual 
molds 40 minutes. Serve with hard sauce. 

RAISIN PUDDING 

I cup wet bread crumbs 1/4 cup chopped suet, or none 
1/4 cup molasses 1/8 teaspoon mixed spices 

1/4 cup raisins 

Soak bread in cold water 30 minutes, squeeze water out, 
measure, and mix lightly with other ingredients. Put into a 
buttered can and steam or cook surrounded by boiling water 
for 2 hours. Serve with hard or golden sauce. 

PLUM PUDDING WITHOUT EGGS 

I cup bread crumbs 1/2 cup molasses 

1/2 cup flour 1/2 cup sweet milk 

1/2 cup suet (chopped fine) 1/8 teaspoon soda ' 

1/2 cup raisins 1/4 teaspoon salt 

1 /4 teaspoon cloves 1 /2 teaspoon cinnamon 

Butter earthen dish. Mix ingredients and cook 5 hours in 
fireless cooker. 



202 FOOD FACTS FOR THE HOME-MAKER 

CHOCOLATE AND ALMOND PUDDING 

I tablespoon butter 1/2 cup milk 

1/2 cup flour 5 eggs 

1/2 cup grated chocolate 3/4 cup sugar 

(3 ounces) 1 cup chopped almonds 

Cook butter, flour, chocolate, and milk over the fire, stir- 
ring constantly. Set it to cool. Beat yolks with sugar until 
creamy; add it to cold mixture, a spoonful at a time. Mix 
thoroughly. Fold in beaten whites; turn into a buttured 
mold, and steam 2 to 3 hours. Serve with hard sauce. 

PUDDING SAUCES 

Golden Sauce 

1/2 cup butter 1/2 cup fruit juice 

1 cup light brown sugar 1/8 teaspoon mace 

2 yolks eggs 

Cream butter and sugar, put over hot water, stir until 
liquid, then add beaten yolks, mace, and fruit juice, and stir 
until it thickens. Serve at once. 

Hard Sauce 

1/3 cup butter 1 teaspoon lemon juice 

2/3 to 1 cup powdered sugar 2/3 teaspoon vanilla 

Cream butter, add sugar gradually and flavoring. The 
beaten yolk or white of an egg may be added. Beat the mix- 
ture well, form on serving-dish, and put in cool place until 
used. 

Frosting Sauce 

1 white of egg 2/3 cup fruit 

2/3 cup powdered sugar Lemon juice 

Put unbeaten white in bowl, add fruit and sugar gradu- 
ally, using the Dover egg-beater, and beat until smooth and 
thick. Lemon juice is added to bring out the flavor of fruit, 



SUGAR 203 

and less sugar is needed if fruit is sweetened. The juice of 
half a lemon may be used without fruit. 

Vanilla Sauce 
1 cup water 1 tablespoon butter 

1/2 cup sugar 1 teaspoon vanilla 

1 tablespoon flour 

Mix sugar and flour, pour over it boiling water, cook until 
clear and slightly thick; add butter several minutes before 
taking up, and vanilla just before serving. 

Chocolate Sauce 
To vanilla sauce add 1 ounce bitter chocolate instead of 
the butter, and half as much vanilla. 

Brown Sugar Sauce 
1 cup water 1 tablespoon butter 

3/4 cup brown sugar 2 teaspoons lemon juice 
1 1/2 tablespoons flour Nutmeg 

Follow direction given for making vanilla sauce, using 
other flavoring. 

Caramel Sauce 
1 1 2 cup caramel 3 tablespoons sugar (if desired) 

1/2 cup water 1/2 teaspoon vanilla 

1 tablespoon flour 

To make caramel melt 1/2 cup sugar, stirring constantly, 
but not allowing it to burn or get dark ; take it from the fire 
for a minute and add 1/2 cup boiling water. Return to fire 
and boil until smooth. This caramel will keep indefinitely. 
Mix flour with sugar or water, add to caramel, and cook 
until slightly thick and clear. Add vanilla just before serving. 

Raisin Sauce 
I 1/2 tablespoons butter 1 cup water 
1/2 cup sugar 2 teaspoons flour 

1 /4 cup raisins Lemon juice 



204 FOOD FACTS FOR THE HOME-MAKER 

Seed and chop raisins, cook in water slowly 15 minutes. 
Add 2 teaspoons flour in 2 tablespoons water and cook 5 
minutes more. Strain raisins out if desired, pour mixture 
upon butter and sugar creamed, and add lemon juice if 
needed. 

LEMON JELLY 

Individual recipe Large recipe 

3/4 teaspoon Knox gelatine 2 tablespoons or 1/2 box 

1 tablespoon cold water 3/4 cup 
3 tablespoons cold water 2 cups 

2 tablespoons sugar 1 cup 
1/8 inch stick cinnamon I inch 

1 inch square lemon rind 1/8 lemon 

3/4 lemon (2 tablespoons) juice 1/2 cup 

For orange juice use 1/2 cup orange juice and 1/4 cup 
lemon juice, reducing the water 1/4 cup. Soak gelatine and 
cold water 10 minutes. Make a syrup of cold water, sugar, 
stick cinnamon, and lemon rind; cook until slightly yellow. 
Pour syrup over gelatine to dissolve it. If this heat is not 
sufficient set mixture in hot water. Add to mixture lemon 
juice and strain all into wet molds. Chill. Serve with whipped 
cream. 

JELLIED WALNUTS 

1/2 box gelatine, or 3/4 cup sugar 

1 tablespoon granulated gelatine 1/2 cup orange juice 

1 /4 cup cold water 3 tablespoons lemon 
1/3 cup boiling water juice 

Make same as lemon jelly. Cover bottom of shallow pan 
with half of mixture; when firm place on it, I inch apart, 
halves of English walnuts. Make walnuts adhere with a few 
drops of the mixture. Cover with remaining mixture. Chill, 
and cut in squares for serving. 



SUGAR 



205 



4 figs 
6 dates 
2 bananas 

18 blanchecf almonds 
1/4 pound malaga grapes 



FRUIT PUDDING 

1/2 box gelatine, or 1 orange 

2 tablespoons granulated 
gelatine 
1/2 cup cold water 
I 1/2 cups boiling water 
2 cups sugar 
Juice 2 lemons 

Proceed as in lemon jelly with first five ingredients. 
Strain mixture, and when quite stiff stir in the fruit. Slice 
the bananas and cut orange, figs, and dates in small pieces 
before adding to mixture. Turn all into a wet mold, let 
harden, and serve with whipped cream. 

SPANISH CREAM 

1/4 box gelatine, or 3 yolks of eggs 



1 tablespoon granulated 

gelatine 
3 cups milk 
3 whites of eggs 



1/3 cup sugar 

1/4 teaspoon salt 
1 teaspoon vanilla, or 
3 tablespoons wine 



Soak gelatine in part of milk, scald the balance, add sugar 
and gelatine, pour mixture slowly on yolks of eggs slightly 
beaten. Return to double boiler and cook until thickened, 
stirring constantly. Remove from fire, add salt, flavoring, 
and whites of eggs beaten stiff. Turn into wet individual 
molds and chill. Serve with cream. More gelatine will be 
required if large molds are used. 

BAVARIAN CREAM 



1/4 cup cold milk or water 
1/4 package gelatine 

1 cup double cream and 

2 cups milk, or 
2 cups single cream 



3/4 cup sugar 
1/16 teaspoon salt 
2 yolks eggs 

1 teaspoon vanilla, or 

2 tablespoons rum or sherry 
(Fruit mixture instead of wine, 1/2 orange, 1/4 lemon, 

1/4 pineapple.) 



206 FOOD FACTS FOR THE HOME-MAKER 

Whip cream and stand aside to drain. Scald 3/4 cup milk 
and stir slowly into eggs, sugar, and salt beaten, and then 
return to double boiler and stir until it begins to thicken. 
Take from fire, stir in the soaked gelatine and flavoring, stir 
until gelatine is dissolved, then strain it. When cold and 
beginning to set whip it a few minutes with the Dover egg- 
beater and then mix in lightly the whipped cream and turn 
it into a mold to harden. It should have a spongy texture. 
Do not use any of the cream which has drained through. 

Coffee Bavarian Cream 

May be made by omitting the vanilla and soaking the 
gelatine in 1/4 cup clear black coffee or steep 1/4 cup ground 
coffee in milk that is used for custard. 

Chocolate Bavarian Cream 

Cook until smooth 2 ounces chocolate (melted), 1/4 cup 
sugar, 1 /4 cup boiling water ; add to the milk used for cus- 
tard and proceed as directed above, using vanilla. 

Caramel Bavarian Cream 

Caramelize 3/4 cup sugar and dissolve in hot milk for 
custard, use in addition 1/4 cup sugar with the yolks of eggs 
for the custard and proceed as directed above, using vanilla. 

ORANGE BAVAROISE 

1/2 lemon grated rind and juice 
1/2 cup white wine or orange juice 
1/3 cup sugar 

2 eggs 

I teaspoon granulated gelatine 

1 tablespoon cold water 

Mix lemon, wine, sugar, soaked gelatine, and yolks of 
eggs; stir vigorously over water until gelatine is dissolved 
and mixture thickened. Set in pan of ice water and when 
mixture begins to harden beat with Dover egg-beater until 



SUGAR 207 

it will drop from the spoon ; mix into it beaten whites of eggs 
and turn into a mold lined with lady fingers and chill. It may 
be served in orange baskets. 

COFFEE MOUSSE 

1 ounce gelatine dissolved in 1/2 cup sugar 
1/4 cup cold water 1 cup strong coffee 

I /2 cup boiling water I cup whipped cream 

Pour the boiling water onto the gelatine. Add the sugar 
and coffee, and cool. When it begins to set, whip, add the 
cream, and whip all together. Put in mold. When serving 
garnish with whipped cream. 

JERUSALEM PUDDING 

1/4 cup rice 3 figs, and same amount of 

1/2 box gelatine ginger 

1/2 cup powdered sugar 1/2 cup sherry wine 

1 teaspoon vanilla 1 pint cream 

Wash rice and boil in plenty of water until soft, drain, and 
dry on towel. Cut figs and ginger into small pieces, cover 
with sherry, and let stand until rice is ready. Soak gelatine 
in 1/2 cup of cold water 15 minutes, then dissolve over hot 
water. Whip cream and add powdered sugar, vanilla, gela- 
tine, rice, and fruit; stir in a cold place until it begins to 
thicken. Place in mold and when firm, serve with whipped 
cream. 

CHARLOTTE RUSSE 

Individual recipe Large recipe 

1/2 teaspoon granulated gelatine 1/4 box 

I tablespoon cold water 1 //\. cup 

I 1/2 tablespoons scalded cream 1/3 cup 

4 teaspoons powdered sugar 1 /3 cup 

1/2 cup thin cream (whip from) 31/2 cups 

1/2 teaspoon vanilla I 1/2 teaspoons 

Lady fingers 6 



208 FOOD FACTS FOR THE HOME-MAKER 

Soak gelatine in cold water, dissolve in scalded cream, 
strain into a bowl, and add sugar and vanilla. Set bowl in 
the water, stir constantly until it begins to thicken, then 
fold in whip from cream, adding one third at a time. Should 
gelatine mixture become too thick, melt over water and 
again cool before adding whip. Line mold with lady fingers, 
turn mixture in, spread evenly, and chill. 

FRUIT SOUFFLE 

3/4 cup fruit pulp — peach, Whites 3 eggs 

apricot, quince, or prune Sugar 

Cook fruit, rub through sieve, sweeten, and perhaps add 
lemon juice. If canned fruit is used, first drain from syrup. 
Beat whites of eggs until stiff, add gradually fruit pulp, and 
continue beating; turn into buttered molds, having them 
3/4 full. Set molds in pan of hot water and bake in slow oven 
until firm, which may be determined by pressing with finger. 
Serve with soft custard. 

ANGEL CREAM 

Take a loaf of angel cake or sunshine cake, and with a 
sharp knife cut a circle from the center. Fill the hollow with 
whipped cream. Place a thin slice of the cake on as a cover, 
coat the entire cake with a heavy chocolate filling. Set in a 
cool place until needed. Slice as you would a frozen pudding. 

SPLASH 

1/2 pound marshmallows 1/2 cup nut meats 
I dozen macaroons 1 jar cream 

Cut the marshmallows into small pieces and break up 
the macaroons. Whip the cream, beat in the other ingredi- 
ents, adding a little salt. Serve in glasses, chilled. 



SUGAR 209 

MAPLE MOUSSE 

1 cup maple syrup 
I pint cream 

Mix and beat with a Dover egg-beater till thick. Put in a 
mold and pack in ice and salt. 

VANILLA MOUSSE 

I pint cream 

4 tablespoons flour 

1 tablespoon vanilla 

Whip the cream and place on a sieve to drain. Return to 
bowl and stir in lightly the powdered sugar and the flavoring. 
Place in a mold and pack in ice and salt for 2 hours. 

COFFEE PAKFAIT 

Pour a syrup of 1/2 cup of sugar and 1 cup of strong coffee 
over 2 beaten eggs. Cook in a double boiler until it thickens. 
Remove from the stove and when it is cool combine it with 
I pint of thick cream beaten until stiff. Fill mold and pack 
in ice and salt for 3 or 4 hours. 

FROZEN ORANGE WHIP 

I cup sugar Few grains salt 

2/3 cup water 1 pint heavy cream 

1/4 cup orange juice 2 oranges 
Grated rind 2 oranges 

Boil the sugar and water together until it spins a thread. 
Add the orange rind, juice, and salt. Cover and keep in a 
warm place 1 hour, then cool. Beat the cream until stiff 
and add the orange syrup gradually, beating all the time. 
Cut the oranges crosswise, remove the pulp with a spoon. 
Pour the juice from the oranges into a brick mold, then put 
in alternate layers of cream mixture and orange pulp until 



210 FOOD FACTS FOR THE HOME-MAKER 

the mold is filled to overflowing. Pack in salt and finely- 
chopped ice, in equal parts. Let it stand 2 hours. Garnish 
with candied orange peel. 

WALNUT ICE 

I cup granulated sugar i pint cream whipped 
I cup water 1 teaspoon vanilla 

Whites 3 eggs I cup chopped walnut meats 

Boil the sugar and water until it threads, and pour it 
over the whites of eggs beaten stiff and dry. To this, add the 
whipped cream, vanilla, and nut meats, folding the latter 
in gently. Pack in salt and ice and freeze. 

1-2-3 ICE-CREAM 

Juice and part of grated rind of I lemon 

Juice and pulp of 2 oranges 
3 bananas, squashed through a sieve 
2 cups of sugar 

Whites of 2 eggs beaten stiff 
2 cups of cold water 

Mix all together, add a little salt and freeze. 



CHAPTER XIII 

FOOD ACCESSORIES 
BEVERAGES AND CONDIMENTS 

Besides the food substances actually needed for the 
maintenance of the health of the body, we have other 
foods which are added to give variety to place of tea 
our meals. These all fall in the class of and coffee 
luxuries and cannot be afforded by the poor. Tea and 
coffee are the exceptions to this statement, for though 
they properly belong in the class of luxuries, they give 
so much comfort that they are considered essential in 
the diet by the very poorest. They are not, however, 
foods, although they take away the sense of fatigue. 
They lessen the feeling of hunger but tend to increase 
the waste of tissue, for they contain substances which 
are stimulants to the central nervous system. They 
also tend to retard the digestion of food in the stomach, 
and tea in particular has a harmful action on the mu- 
cous lining of the stomach which prevents the desire 
for the proper amount of food needed by the body. 

These two beverages, together with cocoa, contain 
as an active constituent a substance belonging to the 
chemical group of alkaloids. This is similar to quinine, 
cocaine, nicotine, morphine, and strychnine. Although 
this substance is small in quantity in tea when properly 
made, enough is present to be harmful when the tea 
is drunk after the teapot is allowed to stand indefinitely 
on the back of the stove. When cocoa is made with 
milk, the food value is, of course, greatly increased, 



212 FOOD FACTS FOR THE HOME-MAKER 

but it must not be forgotten that it still contains one of 
the alkaloids and should be given to children in very 
weak form. 

Tea was first introduced into England in 1610 by the 
Dutch East India Company. It is an evergreen shrub 
_ . grown chiefly in Japan, China, and some 

parts of India. The delicate leaves and 
buds at the ends of the sprays are picked during the 
spring and summer. Different grades of teas are made 
from the different leaves. The buds make the finest 
pekoe teas, and the other leaves are graded in descend- 
ing scale according to their size. Oolongs come from 
Formosa while the scented Orange Pekoe is from the 
Canton district. Chinese teas as a whole have the most 
delicate flavor but lack body. Indian teas, on the other 
hand, have the greatest degree of body and astringency 
and are therefore suitable for blending. Ceylon tea has 
a rich and peculiar flavor. The difference between a 
green and a black tea lies in the curing. For a green tea 
the leaves are steamed, rolled, and dried immediately, 
while for a black tea the leaves are dried from twelve to 
twenty-four hours, rolled, and then allowed to ferment 
before drying. Most black teas are blends while green 
teas come largely from northern China and Japan. 

To make tea properly, water should be freshly drawn 
and used as soon as it boils. It should then be poured on 
How to the tea leaves in an earthernware pot and 

make tea allowed to stand three to five minutes. It 

should then be poured off the leaves, as a longer steep- 
ing extracts more of the harmful constituents. If tea 
is made for a large number of people, as for a reception, 
it can be done very simply before the reception by 
pouring a small amount of boiling water (about ten 



FOOD ACCESSORIES 213 

teaspoonfuls of tea to a pint of water) on the tea- 
leaves, letting it stand for four minutes, then pouring 
it off. This strong decoction may then be served from 
the teapot by adding only about a tablespoonful in the 
cup and filling it up with boiling water. In this way 
every cup of tea served during the afternoon is equally 
fresh and good. 

A retired Smyrna merchant introduced the use of 
coffee into England in 1652, and his Greek servant 
started the first coffee-house in London. 
The plant is a native of Arabia but is 
now grown in many tropical countries. The coffee bean 
which is used for making the concoction corresponds 
to the stone in a fruit similar to a cherry. The pulp of 
the fruit is softened by fermentation and the beans 
dried in the air. The husk is removed by rolling and the 
beans are then separated and sorted according to size. 
They are shipped raw but are roasted before being 
ground, in order to develop the flavor. There are several 
varieties on the market, those from Mocha and Java 
having the best flavor. The ones from Mexico and 
Brazil are not so expensive and are constantly growing 
in popularity. 

Since both tea and coffee are stimulants to the nerv- 
ous system and not foods, they should never be given 
to children. They take away the sense of fatigue which 
is the reason for their popularity, especially at lunch, 
but they should not be used to take the place of food. 
A cup of coffee alone does not make a suitable lunch 
for anybody. A cup of tea at four o'clock in the after- 
noon when the vitality is at a low point is a good stim- 
ulant, especially when taken with bread and butter 
or toast to provide the food the body needs and to 



214 FOOD FACTS FOR THE HOME-MAKER 

prevent any irritating effect the tea may have on the 
stomach. 

Cocoa is a native of Mexico and was introduced into 
Europe by Columbus. It is obtained from the bean-like 
seeds of the fruit of the cacao tree. Both 
cocoa and chocolate are prepared from 
these seeds. In order to get the best chocolate, the seeds 
are dried, fermented in heaps, and roasted. This devel- 
ops the flavor and frees the seeds from their husks. The 
inner portion thus obtained is broken up and ground. 
When the fat is expressed from this and the remainder 
pulverized, we have cocoa. Pure cocoa is generally 
mixed with starch or sugar to keep it from lumping. 
For this reason, cocoa to be well made should be boiled ; 
but since it is not wise to boil milk, the best way to 
make cocoa is to mix the powdered cocoa and sugar to- 
gether with some water and boil this for four or five 
minutes. The milk may then be added and the whole 
heated, preferably in a double boiler. The addition of 
a little salt greatly improves the flavor of the cocoa. 

With the coming of prohibition the popularity of 

fruit drinks has notably increased. These are of wide 

t, -x j . i variety and may be made with a basis of 
Fruit drinks J . J . . 

tea or ginger ale. Since fruit is such a 
wholesome article of diet, the use of lemonade, orange- 
ade, grape juice and other fruit juices should be culti- 
vated, especially for young people. Their attractiveness 
may be increased by using different combinations of 
fruits. 

Other food accessories used to give flavor to the diet 
contain chemical substances known as essential oils 
and ethereal salts. These are found in herbs, fruits, and 
spices. The expert cook should be familiar with these 



FOOD ACCESSORIES 215 

and should understand that the best results are ob- 
tained by a judicious mixture of flavors. For instance, 
the much-despised chocolate cornstarch pudding as it 
is usually served in a restaurant may be greatly im- 
proved by the addition of a little coffee, salt, vanilla, 
and cinnamon, or even orange and sometimes rose. 

Herbs: 

Anise: seeds, used in cookies. 

Bay-leaf: leaves of a small shrub, used with tomatoes in 

sauces and soups. 
Basil: leaves, used in salads and walnut ketchup. 
Fennel: seeds, used for liqueurs; leaves, with fish. 
Garlic: salads. 

Mint: leaves, used in sauce for lamb, and drinks. 
Marjoram: 
Saffron: 
Sage : 

Summer savory: 
Tarragon: leaves; used in vinegar for salad dressing; 

I /4 teaspoon to 1 cup of sauce to bring out the flavor. 
Thyme: leaves, for poultry stuffing. 

Spices: 

Allspice: an evergreen from the island of Jamaica. The 
allspice of commerce is the berries of cassia. Used 
with other spices in soupstock and stews. 

Capers: flower buds pickled in vinegar, used in sauce for 
mutton, and in tartare sauce. 

Caraway: seeds, used in cookies and rye bread. 

Cassia: bark of a plant from China and Bengal, a variety 
of cinnamon; buds, immature fruit. Used for flavor 
in cakes, puddings, and pickles. 

Celery: seeds, used in soupstock and creamed soups. 

Cinnamon: bark of a laurel from Ceylon, used with 
other spices, cakes, puddings, and pickles. 



used for poultry stuffing. 



216 FOOD FACTS FOR THE HOME-MAKER 

Cloves: dried buds from a plant in the East Indies, same 

uses as cinnamon, particularly with pickled peaches. 

Ginger: root of a plant growing in India and China, 

though cultivated in Africa, Australia, and tropical 

America, used in gingerbread, cookies, and puddings. 

Mace: seedcoat of the nutmeg, a good flavor in creamed 

oysters and creamed fish. 
Mustard: seeds, both black and white; used in sour 

pickles. 
Mustard: prepared; ground with salt, spices, and vinegar, 

used with ham and corned beef. 
Nutmeg: seeds of a tree from the East Indies, dried after 
washing in lime-water and powdered, used on cus- 
tards, junket, and cottage cheese. 
Peppers: 

Black: dried, immature berries with the hulls. 
White: dried, mature berries without the hulls. 
Red: (i) Paprika: mild, dried, ripe fruit of capsicum 
without seeds. 

(2) Cayenne : active, seeds. 

(3) Tabasco : sauce prepared from capsicum. 
Curry powder: mixture of turmeric and other spices, used 

with rice and mixtures of rice and chicken and 
left-over meat or fish. 

Extracts: 

Extracts are solutions in alcohol of the odorous principle 
derived from aromatic fruits and plants. They contain 
essential oils like thymol, or the oil of thyme, menthol, 
or the oil of peppermint, and the oil of lemon or orange, 
These are all used mainly to flavor cakes and desserts. 

Almond: oil of bitter almond, or oil from the seed of 

apricots or peaches. 
Anise: oil of anise. 
Cinnamon: oil of cinnamon. 



FOOD ACCESSORIES 217 

Clove: oil of clove. 

Lemon: oil from the skin of lemons. 

Orange: oil from the skin of oranges. 

Peppermint: oil of mint. 

Vanilla: soluble matter of the vanilla bean. 

Winter green : oil of wintergreen. 

Pickles, Sauces, etc. : 

A pickle is a food substance, usually fruit or vegetable, 
preserved in any kind of vinegar, with or without 
spices, without taking up any metallic compound other 
than salt. 

Catchup {ketchup, catsup) : made from properly prepared 
pulp of clean, sound, fresh, ripe tomatoes, with 
spices and with or without sugar and vinegar. Chop- 
ped capers, chili, horse-radish, mustard, or ginger 
may be included. 

Walnut catchup : fresh green walnuts ground and soaked 
in vinegar and salt; used with cold meat, particu- 
larly beef. 

Cassareep: from the root of the cassava, with spices; used 
as a basis for sauces. 

Chutney: from mango apple, with chilies, spices, lemon 
juice, raisins, figs, salt, and sugar; used with beef. 

Soy sauce: from the soy bean, fermented and mixed with 
brine ; used largely by Chinese with rice and in chop 
suey. 

Tabasco: pulp of the red pepper mixed with tomato, in 
vinegar as a preservative, used with cheese dishes and 
where a very hot flavor is desired. 

Worcestershire: from cassareep, with spices, garlic, pep- 
pers, lime juice, curry, brown sugar, and vinegar; 
used in gravies and soup, also served with meats. 

Devonshire sauce and Harvey sauce are similar to 
Worcestershire. 



218 FOOD FACTS FOR THE HOME-MAKER 

BEVERAGES 

COLD WATER COFFEE 

i cup ground coffee 
7 cups cold water 
1/4 egg 

Scald granite-ware coffeepot. Wash egg, break, and dilute 
with one half cup of cold water, stir into the coffee, and mix 
well. Add the rest of the cold water and bring slowly to a 
boil. Remove to back of stove, add one tablespoon cold 
water, and allow it to stand a few minutes. Egg may be 
omitted and i /4 cup cold water added instead of I table- 
spoon at last to settle coffee. 

HOT WATER COFFEE 

I cup ground coffee 1/2 cup cold water 

7 cups boiling water 1 /4 egg 

Mix cold water, egg, and coffee. Add boiling water, let it 
come to a boil, and then set it back where it will not boil but 
keep hot for 10 minutes, or boil 3 minutes and set aside for 
10 minutes. 

FILTERED COFFEE 

1 cup finely ground coffee 6 cups boiling water 

Place coffee in strainer, strainer in coffeepot, and pot in 
hot water. Add boiling water gradually, cover between addi- 
tions of water and allow it to filter. If desired stronger allow 
it to refilter. Add first half-cup of water by tablespoons, and 
rest by half -cups. 

TEA 

1 teaspoon tea 1 cup boiling water 

Scald an earthenware or china teapot. Put in tea and pour 
over it boiling water. Let it stand on back of range or in 



FOOD ACCESSORIES 219 

warm place 3 minutes. Strain and serve immediately, either 
with or without sugar and cream. Avoid second steeping of 
tea leaves. If this is done so large an amount of tannin is 
extracted that ill results may follow. 

RUSSIAN TEA 

Follow recipe for making tea. Russian tea may be served 
either hot or cold, but always without milk. A thin slice of 
lemon is allowed for each cup. Sugar is added according to 
taste. As in Russia, a preserved strawberry may be allowed 
each cup, or candied cherries may be used, or a clove added. 

ICED TEA 

4 teaspoons tea 2 cups boiling water 

Follow recipe for making tea, strain into glasses 1/3 full 
of cracked ice. Sweeten to taste. The flavor is much finer by 
chilling the infusion quickly. 

CHOCOLATE 

I 1/2 squares Baker's chocolate 1 cup boiling water 

3 tablespoons sugar 3 cups milk 

Few grains salt 

Scald milk, melt chocolate in saucepan placed over hot 
water, add sugar, salt, and gradually boiling water; when 
smooth place on range and boil one minute ; add to scalded 
milk in double boiler and cook for several minutes. Beat 
with Dover egg-beater just before serving and serve with 
whipped cream in chocolate cups. 1 1/2 ounces vanilla 
chocolate may be substituted for Baker's chocolate, and, 
being sweetened, requires less sugar. 3 tablespoons cocoa 
may be used instead of chocolate. When cocoa is used, it 
should be boiled with a little water for three minutes before 
adding it to the milk. One yolk of egg may be added to the 
cooked chocolate and sugar after cooling it, and before the 
milk is added. 



220 FOOD FACTS FOR THE HOME-MAKER 

ICED COFFEE AND CHOCOLATE 

Mix equal parts of coffee and cold chocolate. Sweeten with 
maple syrup and serve with whipped cream. A spoonful of 
vanilla ice-cream may be added to each glass instead of the 
whipped cream if preferred. 

FRUIT PUNCH 

I pineapple, or i can grated pineapple 

1 cup boiling water 

2 cups freshly made tea (i heaping tablespoon Ceylon tea; 

steep 5 minutes) 
I dozen lemons, the juice 

3 oranges, sliced and quartered 
I quart bottle Apollinaris water 

3 cups sugar boiled with I 1/2 cups water, 6 to 8 minutes 
I pint water 
Ice 

Grate pineapple, add water, and boil 15 minutes. Strain 
through jelly bag, pressing out all the juice; let cool, and 
add the rest of the fruit juice, the tea, and syrup. Add 
Apollinaris water just before serving. Pieces of pineapple, 
strawberries, mint leaves, or slices of banana are sometimes 
added as a garnish. 

LEMON GINGER ALE 

2 bottles ginger ale 
Juice 3 lemons 
3/4 cup sugar 

Mix thoroughly and serve chilled with mint leaves. 
GRAPE JUICE (1) 

Wash grapes and pick from stems. Put fruit in preserving 
kettle and crush slightly. Heat slowly and boil gently for 
half an hour. Crush fruit with wooden spoon ; strain through 
cheesecloth over sieve or colander. Drain well, then draw 



FOOD ACCESSORIES 221 

the edges of cheesecloth together and twist hard to press 
out all the juice possible. Measure strained juice and put in 
a clean preserving kettle and on fire. When it boils up, draw 
back and skim. Let it boil up again and skim. Add one gill 
of sugar for each quart of juice. Stir until dissolved. Boil 
5 minutes, skimming carefully. Fill hot sterilized jars or 
bottles. Put jars in a moderate oven for 10 minutes in pans 
of boiling water. Fill jars with more boiling juice and seal. 

GRAPE JUICE (2) 

Prepare grapes as above. Put in double boiler (i8o°-200°), 
crush, and heat. Strain, put in sterilized jars or bottles, and 
set in water which is kept at or below boiling 10 minutes. 
Fill to overflowing with boiling juice and seal. 

SPICES, PRESERVES, AND PICKLES 
GRAPE PRESERVES 

I pint fruit 3/4 pint sugar 

Wash and drain grapes. Remove pulp from skins. Heat 
pulp, cook 10 to 15 minutes. Strain out seeds. Add skins 
and cook 10 minutes. Measure. Add sugar and cook until 
liquid thickens. 

GRAPE MARMALADE 

1 pint fruit 3/4 pound sugar 

Wash and drain grapes. Remove from stems. Heat to 
boiling point; mash and cook until seeds come out. Strain 
out seeds and skins. Cook 10 minutes. Measure. Add sugar 
and boil until liquid thickens. Put in sterilized jelly glasses. 

SPICED GRAPES 

8 pounds grapes 2 tablespoons cinnamon 

3 pounds sugar 2 tablespoons cloves 

1 pint vinegar, scant 



222 FOOD FACTS FOR THE HOME-MAKER 

Whole spices may be substituted in place of the ground. 
Cook vinegar, spices, and fruit after it has been prepared 
10 to 20 minutes. Add sugar and boil down until it is of 
right consistency. Prepare grapes the same as for preserved 
grapes. Plums may be used in place of grapes. 

ORANGE MARMALADE 

{English recipe) 

To each 5 oranges and 1 grapefruit allow 2 lemons, 5 
pints water, and 5 pounds sugar. Cut the fruit into quarters 
and remove the pips, putting them to soak in a little of the 
water. Slice the fruit (rind and pulp) very thinly, and soak 
24 hours in the rest of water. Strain the pips and add water 
from them to the rind. Boil the whole briskly about I 1/2 
hours or till rind is tender, then add sugar and boil for 
another 1/2 hour. Much time is saved by putting the fruit 
through the meat-chopper. 

CARROT AND ORANGE MARMALADE 

Scrape and put through food-chopper sufficient carrot to 
make 2 cups; add 1 orange cut in thin slices, barely cover 
with water, and cook until tender. Add the juice from 
2 lemons, a small piece of grated ginger root, and 1 cup of 
sugar. Cook slowly until thick, put in jars, and cover with 
melted paraffin. 

PEACH JAM AND MARMALADE 

Take ripe free-stone peaches, pare, and cut in small pieces. 
To every pound of peaches allow 1 /2 pound of white sugar. 
Put the sugar over the peaches and let them stand 2 hours ; 
then put into a porcelain kettle on the fire, and boil slowly, 
stirring all the time until the fruit is mashed smooth and it 
almost jellies. 

For marmalade, add almost as much sugar as fruit. When 
done add to 1 /2 bushel of peaches 1 pint of hot brandy. 



FOOD ACCESSORIES 223 

GREEN TOMATO MARMALADE 

8 pounds green tomatoes 1 lemon cut fine 

7 pounds granulated sugar 4 dessertspoons ground ginger 

Make a syrup of the sugar by adding a little water. When 
boiling, drop into it the tomatoes, carefully washed and dried 
and all the spots removed, and cut in slices. Add the lemon 
and ginger. If the ginger is very fresh and strong a less quan- 
tity must be used. Boil all well together till thick and clear 
like marmalade. It will take some hours, boiling slowly. 
Stir occasionally to keep from burning. Put hot in jelly 
glasses. 

TOMATO MINCE MEAT 

8 quarts green tomatoes 2 tablespoons salt 
5 pounds brown sugar 1 cup vinegar 

2 pounds seeded raisins 2 tablespoons ground cloves 

Candied orange peel 2 tablespoons cinnamon 

A little citron I tablespoon nutmeg 

1 teacup suet 

Chop the tomatoes fine or put them through a food- 
chopper. Draw off all the juice and add as much fresh water 
as juice and scald in this water. Drain off all this liquor, 
add the sugar, raisins, suet, vinegar, and salt, and cook 
until dark and thick (slow cooking is best). When cool, add 
the spices and candied fruit. When to be used add apple 
and cider or brandy. Put up in air-tight jars. 

TOMATO PRESERVE 

I pound ripe tomatoes after removing skins 
I pound granulated sugar 
Little ginger root 

Increase quantities in same proportion, as desired. Re- 
move skin from ginger root with boiling water. Boil 2 hours 



224 FOOD FACTS FOR THE HOME-MAKER 

and add to every pound of sugar the grated rind of one 
lemon. Boil one half hour, or longer if too thin. Bottle hot. 

APPLE GINGER 

4 pounds apples I ounce ginger root, green preferred, 

4 pounds sugar but white will do 

1 pint water Grated rind 4 lemons 

Pare apples and chop fine with ginger root. Make a syrup 
of sugar and water, add apple and grated lemon rind, boil 
all slowly 2 hours or until it looks clear. 

CURRANT CONSERVE 

21/2 pounds currants 

I 1/2 pounds raisins, chopped 

21/2 pounds sugar 

2 oranges, grated rind and pulp 

Boil to jelly. 

CHIPPED PEARS 

8 pounds pears 1/4 pound Canton ginger 

4 pounds sugar 4 lemons 

Wipe the pears, peel, and cut in small pieces. Add the 
sugar and ginger and let stand overnight. In the morning 
add the lemons cut in small pieces and cook slowly 3 hours. 

PLUM CONSERVE (1) 

5 pounds plums, weighed after peeling and pitting 
5 pounds granulated sugar 

2 pounds seeded raisins (not the seedless ones) cut in small 

pieces 
4 oranges, grated rind, and pulp, chipped. 

Cook the plums 20 minutes before adding the sugar. Put 
in the sugar and bring to a boil. Add the raisins and the 



FOOD ACCESSORIES 223 

oranges and cook to a thick conserve. Put hot into jelly 
glasses. 

PLUM CONSERVE (2) 

5 pounds plums ' 2 oranges (juice and grated 

2 pounds seeded raisins rind) 

1 pound walnuts 31/2 pounds sugar 

. Boil 40 minutes. 

RASPBERRY BAR-LE-DUC 

1 quart perfect red raspberries 3 cups sugar ^ 

1 cup currant juice 1 cup red raspberry juice 

Combine the fruit juices, add the sugar, let boil till they 
are very thick and almost like jelly. Drop in the raspberries 
one at a time, cook for 2 or 3 minutes, ,and remove with a 
skimmer to small glasses. When all the berries are cooked, 
the syrup will be considerably thinned, so boil it down till 
very thick again, pour into glasses containing the raspberries, 
and seal as usual. 

FRUIT BUTTER 

1/4 pound sugar to each pound fruit 
Do not add any water 

Peaches, pears, plums, or other fruit may be used sepa- 
rately or in combination. Skin and core the fruit. Cook until 
tender. Add the sugar, and cook until of the right thickness. 
Stir carefully while cooking, as it burns easily. 

QUINCE AND CRANBERRY JELLY 

2 quarts cranberries 
6 quinces 

3 quarts cold water 

Cook as for any jelly, and for each cup of strained juice, 
add a cup of sugar. 



226 FOOD FACTS FOR THE HOME-MAKER 

PICKLING 

Sweet Pickles 

Watermelon, ripe cucumber, or green tomato 

8 pounds fruit 

4 pounds brown sugar 

I quart vinegar 

'Stick cinnamon (1/3) 

, ,. , . Cassia buds (1/6) 

I cup nuxed whole spices 1 ^^ berries (i/3) 

. Cloves (1/6) 
Cut watermelon in I /4 inch slices 
Cut cucumber in 1/2 inch slices 
Cut tomatoes in eighths, if small 

Cook watermelon or cucumber until tender in boiling 
water to which has been added salt in proportions of 

I teaspoon salt 
1 quart water 

Turn boiling salted water over tomatoes and set them on 
the back of the stove until tender. Always weigh fruit after 
cooking. Make syrup, cook fruit in it until clear. Spices may 
be put in a muslin bag and removed or allowed to remain 
through the fruit. Place fruit in sterile cans, evaporate syrup, 
cover, and seal. 

Oil Pickles 

5 dozen cucumbers — 4 inches long 1 cup mustard seed 
5 small onions 3 cups olive oil 

I cup celery salt . Vinegar 

Slice cucumbers with onion, sprinkle with salt and let it 
stand 24 hours. Draw off the liquor and mix with the cucum- 
ber and onion, celery salt, mustard seed, and olive oil. Cover 
with vinegar and bottle after a few days. 



FOOD ACCESSORIES 227 

Chow Chow 

1 gallon (8 pounds) green tomatoes, chopped 
I gallon (8 pounds) cucumbers, sliced 

1 gallon (4 pounds) cabbage, chopped 
1/2 gallon (4 pounds) onions 

2 pounds brown sugar 
1/2 cup salt 

1/4 pound white mustard seed 
2 ounces celery seed 
2 ounces turmeric (or not) 

2 teaspoons black pepper 

Mix, cover with vinegar, heat, and seal in sterile jars. 

Mustard Pickle 

2 quarts green tomatoes 2 quarts vinegar 

2 quarts small onions 4 tablespoons mustard 

4 green peppers 1 tablespoon turmeric powder 

1 quart small cucumbers 2/3 cup flour 

2 cauliflower 31/2 cups sugar 

Cut the vegetables in pieces and sprinkle with salt and 
let stand overnight. In the morning boil in brine a few min- 
utes and drain. Scald the vinegar, mix the mustard, flour, 
and turmeric to a paste with water. Add to the vinegar, and 
when thick, add the vegetables. Heat through and put in 
jars. 

Pepper Hash 

12 red peppers or 2 cups when chopped 
12 green peppers or 2 cups when chopped 
25 onions or 14 cups when chopped 
Chop fine and cover with boiling water 

for 5 minutes, drain 
Scald 1 quart vinegar "1 

3 cups sugar > Cook for 20 minutes 
2 tablespoons salt J 



228 FOOD FACTS FOR THE HOME-MAKER 

Chili Sauce 

15 large ripe tomatoes 
6 onions 

4 red peppers 

1/2 head cabbage or 1 small one 
Sugar to taste 
3 tablespoons salt 

5 cups vinegar 

Chop all fine and cook 1 hour, and then stir in 
1 tablespoon cinnamon 
1 tablespoon mustard 
I tablespoon celery salt 
I teaspoon cloves 
Seal for use 

Chutney 

1 pound apples, peeled 12 ripe tomatoes, medium size 
3/4 pound raisins 1 ounce white mustard seed 

6 small onions 4 ounces salt 

2 red or green peppers 

Skin the tomatoes and put through the meat-chopper. 
Pour off as much juice as possible from them. Put the other 
vegetables through the chopper, then into a crock. Boil 
I quart of vinegar and 2 cups of sugar. When cool pour it 
over the other ingredients in the crock and stir occasionally 
for a few days. 



CHAPTER XIV 

THE USE OF FOOD IN THE BODY 

Foods must primarily furnish an adequate supply of 
food material, but they must also furnish this material 
in such form as can be utilized by the sys- a process of 
tern. This process of food utilization is combustion 
really one of combustion, similar to that in a stove or 
furnace where the fuel material combines with oxygen 
and gives off heat. It takes place in the cells of all tissue 
and is very slow. Food material, like any other fuel, if 
burned in the air, can be entirely consumed, leaving 
nothing but ashes, but when utilized in the body the 
process of combustion is slower and less complete. 

Before combustion can take place in the body all 
food must be put into the form in which it can be car- 
ried by the blood and utilized by the cells. The first 
step in this process is to change solid foods into fluids. 
For this, plenty of water must be supplied either be- 
tween meals or with the meals. The insoluble foods 
that cannot be put directly into solution must be 
changed into chemical compounds that can be dis- 
solved. These processes are partly mechanical and 
partly chemical. 

THE ORGANS OF DIGESTION 

The organs that accomplish this work in the body in- 
clude the following: the mouth, the stomach, the small 
intestine, and the large intestine. These are arranged as 
we see them on the accompanying figure. This shows 



230 FOOD FACTS FOR THE HOME-MAKER 



also the lungs, the heart, and the liver, all of which play 
an important part in the whole process of the utili- 
zation of food. The lungs are the source of supply for 

the oxygen which en- 
ters into combination 
with the food in the 
process of combus- 
tion, and the liver 
acts as a storehouse 
for the food as it 
is taken up by the 
blood from the in- 
testines before it is 
scattered to the vari- 
ous tissues through- 
out the body. 
In considering these 
Mouth organs and the 
part each plays 
in digestion, we shall 
begin with the mouth. 
Here the action is 
largely physical or 
mechanical. The 
teeth grind the food, and the saliva flowing constantly 
from the glands into the mouth supplies the liquid 
to dissolve the ground-up food, or at least soften it 
so that the other juices can dissolve it. Here in the 
saliva we have the first one of a group of interesting 
chemical compounds that are provided by nature to 
cause chemical changes. Their action is somewhat 
similar to the action of the molds and yeasts. Those 
micro-organisms, however, are called " organized fer- 




THE USE OF FOOD IN THE BODY 231 

ments," because they themselves grow, and in the 
process of growing secrete substances which cause 
chemical changes in the surrounding food material. 
The substances in the body which serve such a very 
important function in the process of digestion are 
called " unorganized ferments," because they simply 
cause chemical changes without changing themselves. 
Their scientific name is "enzyme," and in order to ex- 
plain them, the simile is often used of the lock and 
key, each key fitting one peculiar lock and one only, so 
that each enzyme can cause one chemical change for 
one particular food, and if it does not have a chance to 
work, the food goes unchanged or undigested. This fact 
shows the great importance of proper mastication of 
food. The saliva must become thoroughly mixed with 
the food substance in order that the enzyme which it 
contains may act upon starch, converting it into sugar. 
This action continues while the food passes down the 
throat into the stomach and there continues for a time 
while the food is more or less stratified. 

In the stomach among the substances present in the 
gastric juice is free hydrochloric acid which ultimately 
stops the action of the saliva on starch. Action in the 
If then the starch is not acted upon by the stomach 
saliva, it passes unchanged through the stomach into 
the small intestine which gives it an opportunity to be- 
come fermented. The gastric juice contains enzymes as 
well as hydrochloric acid. The most important of these 
is pepsin which acts on protein material, breaking it 
down into two simpler forms. Rennin, another enzyme, 
is also present in the gastric juice; this has the effect of 
curdling milk ; a singular action because the aim of all 
digestion is to put food into soluble form, whereas the 



232 FOOD FACTS FOR THE HOME-MAKER 

curdling of milk is solidifying the protein material that 
is already in liquid form. These solid proteins are re- 
dissolved by the aid of the pepsin in the gastric 
juices. The juices of the stomach have little effect on 
fats except to put some into emulsified form. The 
acid present in the stomach also dissolves the cell 
walls that surround fat globules, making it possible for 
the juices of the intestines to act upon the fat. 

Up to this point the processes of digestion are largely 
preparatory. Certain of the simpler protein compounds 
Action in small and some mineral matter are directly used 
intestine by ^he body from the stomach, being 

taken up by the blood through the walls of the stomach. 
The largest proportion of the food, however, passes on 
to the small intestine. Here the great work of digestion 
goes on. The food itself is pushed along by muscular 
action, entirely involuntary. In fact all of the process 
of digestion is involuntary after the food leaves the 
mouth. In the small intestine we have three dis- 
tinct secretions, each containing important enzymes. 
The first of these is the secretion from the pancreatic 
gland. This contains enzymes which complete the 
change of starch to sugar; break up fats and reduce 
protein substances to their simplest forms. 

From the walls of the intestines we have the second 
of the secretions. This contains enzymes which act 
upon each of the distinct, complex sugars, reducing 
them to simpler forms. 

The third of these intestinal secretions is the bile, 
which makes the conditions for all of these changes 
more favorable, helping especially in the digestion of 
fats. All of these secretions are alkaline and neutralize 
the acid carried in from the stomach. 



THE USE OF FOOD IN THE BODY 233 

There are no digestive enzymes present in the large 
intestine. The mechanical motion of this intestine, 
however, works the food back and forth, Large 
forcing it back into the small intestine to intestine 
insure as complete digestion as possible. The waste 
that is left is then eliminated from the body. The 
movements of this tract should be normal. If they are 
too rapid the patient suffers with diarrhea. If they are 
too sluggish a condition of constipation results. Hence 
bulky foods such as fruits and green vegetables, and 
acid foods, as oranges, lemons, and tomatoes, are de- 
sirable in the diet because they have an exciting effect 
on the action of the intestines. 

INFLUENCES FOR GOOD DIGESTION 

The flow of all of the digestive secretions is depend- 
ent upon several things. Perhaps the most important 
is a regular time for meals. The system becomes ad- 
justed to a regular demand for the flow of these diges- 
tive juices, and the supply corresponds to the demand. 
Also, proper mastication is always a signal to the secre- 
tions of the stomach and intestines to be ready for their 
share in the work. The sight, smell, and taste of foods 
have a direct effect upon the flow of the juices. Fre- 
quently one does not feel hungry until one has a whiff 
of food being prepared for dinner. Then the familiar 
gnawing feeling of hunger becomes apparent. This is a 
physiological fact caused by the flow of the secretions, 
due to the odor of food. The nervous state of the person 
has a direct effect on the flow of the secretions. Fa- 
tigue, worry, and anger all tend to retard digestion, so 
that it is far better for a very tired person to take a 
glass of warm milk or a cup of soup, even if it is near 



234 FOOD FACTS FOR THE HOME-MAKER 

the regular meal hour, and rest for an hour before 
eating a hearty meal. Attractive service and pleasing 
companionship both tend to good digestion. Good 
humor at meal time is a valuable aid to digestion. 

Concentrated foods such as sugar have a very irri- 
tating effect on the lining of the intestinal tract, which 
is one reason why candy is unwholesome between 
meals. The proportion in which fats, protein, and car- 
bohydrate are eaten, affects digestion. Since fat is so 
largely digested in the intestines, food that is coated 
with fat, as are foods fried in fat, pass through the 
stomach without giving the juices in the stomach a 
chance to work upon the food material, hence, fatty 
foods cannot be easily digested by delicate persons or 
those of sedentary habits, but may be by vigorous 
persons doing heavy exercise who are able to utilize 
the energy provided by foods retained a long time in 
the intestines. 

The part so far described of the process of the utiliza- 
tion of foods in the body is called digestion. The next 
stage of the process is called absorption. 

ABSORPTION 

When the food has been put into soluble form it en- 
ters the circulation and is distributed as needed to 
the various tissues throughout the body. The greatest 
amount of absorption takes place in the small intes- 
tine, though some of the mineral salts and the simpler 
proteins are absorbed from the stomach, and some food 
can be used by the body from the larger intestine, as is 
proved by the ability to keep a patient alive when 
rectal feeding alone has to be relied upon. Only such 
foods can be used for rectal feeding, however, as are 



THE USE OF FOOD IN THE BODY 235 

predigested, since there are no enzymes present in the 
large intestines. 

USES OF FOOD IN THE BODY 

The food material as absorbed is carried by the 
blood, together with oxygen taken up from the lungs, 
to each cell in every part of the body. Utilization of 
this food material by the cells constitutes life and is not 
thoroughly known. The protoplasm of the cell itself 
plays an important part in this process. Some of the 
material is utilized by the cell for repair and new 
growth. The rest of the material goes through the 
process of combustion or oxidation which is caused by 
the activity of the cells. Starch, now in the form of 
sugar, sugars, and fats are burned to form carbonic 
acid and water. If these foods are eaten in excess of the 
body requirements they are stored in the body as fat. 
Hence a constant gain in weight of an adult is a sign 
of over-eating or under-exercise, and can be avoided 
with care of the diet. It is a sign of self-indulgence. In 
the burning of protein, on the other hand, the process 
is not so complete. Some of the hydrogen and of the 
carbon as well as the nitrogen is left in the waste prod- 
ucts which are carried off in the urine in the form of 
urea and uric acid. Hence the heat produced from 
protein food is less in the body than if the same foods 
were burned in the furnace. 

THE ELIMINATION OF WASTES 

In this process of utilization of the food substances 
by the cells to obtain muscular energy with its resulting 
heat, there are certain waste products. These are car- 
ried by the blood to the various points in the body 



236 FOOD FACTS FOR THE HOME-MAKER 

where they are thrown off. Some of these waste prod- 
ucts are the nitrogenous compounds spoken of in the 
paragraph above. These compounds are the natural 
result of cell activity and if protein is not provided in 
the food it will be taken from the cell itself, which 
causes the wasting away of the tissue. These products 
are carried by the blood to the kidneys where they are 
excreted. A second waste product is carbon dioxide, 
which is carried by the venous blood back to the lungs 
and is exhaled. A third waste product is water. This 
can be given off from the lungs in the form of water 
vapor, or excreted from the kidneys in urine, or from 
the skin as perspiration. "Insensible perspiration" by 
a person at rest may amount to 60 per cent of the 
water eliminated through the kidneys. It may be many 
times as much in the case of a person at hard labor. 
The last waste product is the mineral matter from the 
food in excess of body requirements. Some of this is 
returned to the digestive tract and eliminated through 
the large intestine. The elements eliminated in this 
way are phosphorus, calcium, and iron, while others, 
such as potassium and sodium, are found in the urine. 



CHAPTER XV 

THE MEASUREMENT OF FOOD VALUES 

According to the definition of food that we gave when 
we were discussing the chemical composition of foods, 
Body need we said that there were two functions for 
for fuel f ooc i [ n tfi e body. The first of these was the 

providing of heat and energy, and the other the build- 
ing of tissue. The body is similar to any machine in 
that it must have fuel of some sort to keep it going. 
An automobile is absolutely helpless with an empty gas- 
oline tank, and a locomotive is powerless to pull a heavy 
train unless steam is supplied by the boiler. The body 
also, in order to perform work of any kind, must have 
fuel. The work performed is of two kinds. Whenever 
we move a muscle, we are performing work; in taking 
a step the body must lift its own weight. Of course the 
more violent the work done by the body, the more the 
fuel that must be provided. The body, however, is doing 
another type of work all the time, like a clock. The 
heart is ever in motion, performing enough work in the 
course of twenty-four hours to be sufficient to raise a 
man twenty-five hundred feet. At the same time, with 
every breath we take there is muscular energy ex- 
pended in the expansion and contraction of the lungs 
and diaphragm. Also every meal eaten must be di- 
gested, and this requires from three to five hours of 
steady muscular activity. 

There is no other way to obtain all of the fuel thus 
required by the body except from the food we eat. The 



MEASUREMENT OF FOOD VALUES 239 

sun is the source of all energy on the earth. Plants are 

able to transform this energy received from _ , - . 
1 r r ,. 1 11 • Fuel foods 

the sun in the form of light and heat into 

chemical substances, combining it with elements from 
the air, soil, and water to form energy-bearing sub- 
stances which are stored in its tissues. As we have seen, 
these are carbohydrates, fats, and proteins. They are 
found in all kinds of vegetable foods in different pro- 
portions and can be used directly as human food. Or 
they may be used as food for animals and the energy 
contained in them utilized for the life processes of the 
animal and transformed into animal flesh. Only a small 
percentage of the energy in the plants is left to be 
stored in the flesh of the animal, since most of it must 
be utilized for muscular energy and heat. The animal's 
flesh, however, which contains fat and protein, is also 
used for human food, and becomes another source of 
fuel for the body. 

When comparing one piece of string with another 
piece, we use a unit of measure as a basis for compari- 
son; we say one is three feet long and the Heat unit: 
other five feet, the foot rule being a stand- ca ^one 
ard measure for length. In the same way we say one 
stone weighs two pounds and another one four pounds, 
the pound being the unit of measure for weight. In the 
same way it is necessary to have a standard unit of 
measure in order to compare the amount of heat given 
by one food as compared with that given by another. 
For this purpose the calorie is used. Scientifically the 
calorie is very carefully defined with allowances made 
for air pressure and other technical qualifications. For 
our purpose, however, it is necessary to know only 
that it is the term for the quantity of heat required 



240 FOOD FACTS FOR THE HOME-MAKER 

to raise one pint of water 4 F. For instance, if two 
cupfuls of water are drawn from the faucet and placed 
in a saucepan, the temperature of the water will prob- 
ably be about 50 F. If this quantity of water is placed 
over a gas flame and the temperature watched with a 
thermometer, by the time the water has been raised 
from 50 F. to 54 F. we have burned up one calorie of 
heat in the form of gas. It is to be remembered that 
a calorie is always the measure for a quantity of heat. 
With the calorie used as a standard, the various food 
substances have been actually burned in order to find 
how much heat a given weight would produce. This 
is very carefully done in an instrument known as the 
bomb calorimeter. A known weight of the food to be 
examined is burned in pure oxygen in a gas-tight 
chamber surrounded by a known quantity of water. 
The change in the temperature of the water will show 
the amount of heat liberated. In this way all of our 
American food materials have been examined, and the 
number of calories produced by a pound of each has 
been published in a long list by the Bureau of Chemis- 
try of the Department of Agriculture. It has also been 
found that the food will yield to the body practically 
the same amount of heat that it does when it is burned 
in the calorimeter. The pure food substances will give 
the following quantities of heat: 

Food substance Quantity Calories 

Pure carbohydrate... I oz. 113 

Pure protein 1 oz. 113 

Pure fat 1 oz. 256 

We notice that fat yields two and a quarter times as 
much heat for a given weight as do carbohydrates and 
proteins. The two latter yield the same amount. 



Quantity 


Calories 


1 gram 


4.1 


1 gram 


4.1 


1 gram 


9-3 



MEASUREMENT OF FOOD VALUES 241 

Foods then which contain a large amount of fat are the 
best fuel food. 

Foods which contain a large amount of water and 
woody fiber have a proportionately low fuel value. 

The figures as published by the Department of Agri- 
culture are extremely complex and are not in a form 
that can be readily used by the average 100-calorie 
housekeeper. In order to overcome this P ortions 
difficulty, Dr. Langworthy of the Department devised 
the scheme known as One Hundred Calorie Portions; 
that is, he found that many of our common food ma- 
terials were approximately one hundred calories in the 
quantity ordinarily used in the household. These por- 
tions are only approximate and therefore discrepancies 
are found in different lists. 1 Some of the most common 
of these portions are as follows: 

Butter or other fats, 1 tablespoon 

Bread, I slice (3 in.x3 I / 2 "l.x 1 in.) 

Uneeda, 4 crackers 

Orange, 1 large 

Eggs, 1 1/3 medium 

Potato, I medium 

Meat, 2 ounces, cooked, lean 

Sugar, 2 tablespoons, granulated 

Sweet chocolate, about 3/4 ounces 

After it is known how much fuel our foods can give 
to the body, it is necessary to know how much the body 
actually needs. The test of a normal diet a sufficient 
for an adult is the maintenance of an diet 
average weight together with full health and efficiency. 
For a child it is shown by a steady gain in weight, by 

1 The most usable list of these portions is to be found in the appendix of Feeding the 
Family, by Mary Swartz Rose. (Macmillan, 1917.) 



242 FOOD FACTS FOR THE HOME-MAKER 

good color, quiet sleep, and general good nature. If an 
adult is steadily losing in weight and there are no path- 
ological conditions to account for it, it is pretty sure 
that something is wrong with either the kind or the 
quantity of the food eaten. If on the other hand, a per- 
son is steadily gaining in weight, he is not exercising 
sufficiently for the amount of food eaten ; or, to put the 
same idea in another way, he is eating more than his 
daily needs require. It is quite possible to find a point 
at which the body weight can be maintained where the 
individual is at his best and does not feel dragged out 
at four o'clock in the afternoon. When this point is 
once found, it can and should be maintained with care 
and thought. 

In order to find actual figures to state the body's re- 
quirements, studies were made in two ways. The first, 
known as the statistical method, was a study of the 
actual food consumed by groups of people living a nor- 
mal life and performing the same type of work. Many 
of these studies have been made all over the world. 
The other one, known as the experimental method, 
was a study of the actual food requirements of differ- 
ent individuals living under different conditions. This 
required an elaborate apparatus known as the respira- 
tion calorimeter by which it was possible to measure 
under fixed conditions the amount of energy given off 
from the body in the form of work and heat. The re- 
sults obtained from both of these methods showed that 
the food required varies directly with the amount of 
energy expended; that is, the man digging a ditch in 
the street and the lumberman at work in the Maine 
woods require far more food than a man who sits at 
his desk all day, or even than the man who stands be- 



MEASUREMENT OF FOOD VALUES 243 

hind the counter day after day. Food requirements 
were also found to vary with the age of the individual, 
the sex, the body weight, and the mode of life. Growing 
boys and girls, particularly between the ages of fourteen 
and twenty, were found to require actually more food 
than their fathers and mothers, though their body 
weight was less. As the individual grows older, the life 
processes slow down and not so much food is required. 
With these points in mind, certain definite stand- 
ards on a twenty-four hour basis have Dietary 
been adopted for different occupations as standards 
follows: 

Mode of Life Women Men 

( Calories) ( Calories) 

Those who sit at their work 2000 2500 

Those who stand at their work 2400 3000 

Those who use back muscles at their work. . . 2800 3500-6000 

It might be of interest to note that the United States 
Army active service ration is 4500 calories, and that at 
one of our big boys' schools, the boys were eating 5000 
calories a day. The average amount needed by a woman 
doing her own housework is 2400 to 2500 calories a 
day. The days she does the washing or hard scrub- 
bing, she should eat more than on other days, and she 
should not allow herself to become so tired that she 
cannot eat at all. This can be prevented by taking a 
glass of milk with bread and butter in the middle of 
the morning before she gets too tired to eat her dinner. 

When speaking of food requirements, we must take 
into consideration other things besides the fuel value 
of the food itself. According to our defini- Need for 
tion of food, the providing of energy and building 
heat is only half of the work done by foods. matenal 
The other half is the providing of the actual material out 



244 FOOD FACTS FOR THE HOME-MAKER 

of which the body is built; that is, our bodies are far 
more wonderful than any man-made machine. If an 
automobile bursts a tire or loses an important nut, no 
amount of gasoline burned in the engine will mend the 
tire or will replace the nut. If, however, a child breaks 
an arm or has a cut finger, all that the doctor does is 
to set the bone straight, or make sure that there is no 
dirt in the cut. The healing process in both cases is 
carried on entirely by the body itself. The blood brings 
to the injured tissue those elements which are neces- 
sary to make new tissue. 

The building material needed by the body and to be 
supplied by the food has already been spoken of, but 
Protein we will review it rapidly here. The most 

needed important is nitrogen, which is provided 

in all protein foods and is required for different tissues. 
It is thought that different proteins provide building 
material for different tissues. Some of the proteins in 
our foods are better than others for muscle-building 
material, and so we have what are known as complete 
and incomplete proteins. Gelatine belongs to this latter 
class of proteins. Since the value of protein foods 
varies in this way, it is well to use a variety of protein 
foods and not to rely upon a single food for the sole 
source of nitrogenous material in the body. 

The quantity of protein absolutely required by each 
man in twenty-four hours has been under discussion 
for some years. Dr. Atwater felt that 125 grams was 
not too much. In recent years, however, it has been 
found possible to maintain bodily health on a smaller 
quantity, from 80 to 90 grams. With war conditions, 
the protein content of the diet was very greatly re- 
duced in some countries, especially in Belgium and 



MEASUREMENT OF FOOD VALUES 245 

Germany. What effect this will have on the future 
health of the nation time alone will show, although 
figures are already coming in which indicate a great 
loss of power to resist disease, an increase in tubercu- 
losis, and a greatly increased death-rate. A recent 
newspaper report from Russia indicated that it is 
thought the great increase in the number of babies 
which are born blind is due to the under-nourished 
condition of the mothers. 

If the diet of an adult contains from 2 1/2 to 3 ounces 
of protein foods in a day, it is thought that sufficient 
nitrogen will be provided the body for all ordinary 
requirements. Convalescents, who need more building 
material, should have slightly more, and care should 
be taken that growing children should have, not more 
protein foods necessarily, but that the protein should 
be of the best type, such as is found in milk and eggs. 
In order to help the housekeeper figure out how much 
protein the family are getting, a table of half-ounce 
protein portions has been devised. 1 This must not be 
confused with the one hundred calorie portion, since 
that gives total fuel value, while this gives the amount 
of food which would contain approximately one half 
ounce of protein. These are as follows: 

One half Ounce Protein Portions 

Milk, whole or skimmed, I pint 

Eggs, 2 

Cottage cheese, 1/4 cup, or 2 ounces 

American cheese, 1 1/4 inch cube, or 2 ounces 

Peanuts, shelled, 2 ounces 

1 This table and the following ones are taken from Food and the War, published 
by the United States Food Administration, 1918. 



246 FOOD FACTS FOR THE HOME-MAKER 

Lean meat, without bone, 21/4 ounces, 

or a piece 2 x 2 x 3/4 in. 
Fish, a similar piece 
Beans, dried, cooked, 1 1/2 cups 
Cereal, cooked, 2 1/3 to 3 cups 
Bread, 6 slices, 3 1/2x3x1/2 in. 

In order to get two and a half to three ounces of 
protein a day, five or six of these portions should be 
included in the course of the day's meals. 

Sulphur and phosphorus are both essential ingredi- 
ents of all body protein, and occur in foods wherever 
Other sub- nitrogen is found. Phosphorus is also 
stances needed f oun d [ n ot h er foods, so that if the protein 
content of our food is sufficient, these will be also. 

The body must also have certain mineral salts in 
order to keep it in good condition. The iron needed by 
the blood and entering into the structure of all active 
cells is found in egg-yolks, green vegetables, especially 
spinach, and meats. It is thought that 15 milligrams 
of iron are required daily. Social workers find that 
among the poor the diet is apt to lack iron more than 
any other constituent. The following list shows por- 
tions of food each of which contains approximately 
two milligrams of iron, so that seven and a half of 
these portions should be used daily: 

Portions containing Two Milligrams Iron 

White flour, 200 grams, enough for 3/4 pound bread 

Graham flour, 40 grams, or 2 medium slices of bread 

Egg-yolk, 22 grams, or from 1 1/2 to 2 eggs 

Lean meat, 50 grams, about 2 ounces 

Spinach, raw, 2 ounces, cooked, about 1/3 cup 

String beans, a little over 1/3 pound, about 1 1/4 cups 



MEASUREMENT OF FOOD VALUES 247 

Potato, 1 good-sized 

Sweet potato, almost 1 pound 

Oranges, 4 large 

Milk, 810 grams, almost 1 quart 

Another mineral which is very important for the 
growth of bones and teeth is calcium. The chief source 
of calcium in the diet is milk but it is also found to 
some extent in other foods. The body's daily require- 
ment for calcium is 0.67 gram. This is found in the 
following foods: 

Portions containing Total Calcium Requirement for One Day 

Milk, less than I 1/4 pints 
Cheese, 21/2 ounces 
White flour, over 7 pounds 
Beef, 21 pounds 
Turnips, 21/3 pounds 
Carrots, 21/2 pounds 

The other chemical elements necessary for the 
proper health and growth of the body are found in 
fruits and green vegetables; so also are the "vitamine" 
substances essential for growth. If this class of foods 
is well represented in the diet, together with a variety 
of other foods, all these substances will be provided in 
sufficient amounts. 



CHAPTER XVI 

THE MAKING OF MENUS 

In these times of high prices the all-absorbing question 
is how to reduce the H.C.L., or the high cost of living. 
It necessitates a careful study of the wise 
distribution of money and the amount 
that should be spent for food. Since an adequate quan- 
tity of nourishing food is absolutely necessary for the 
maintenance of health and efficiency of the family, the 
proportion of the income to be devoted to food is far 
higher to-day than it was some years ago when budgets 
were first made out on a percentage basis. In an article 
in the Journal of the American Medical Association for 
February 2, 191 8, it was stated that "A reasonably 
satisfactory diet, . . . could not, at prices prevailing a 
few months ago, be purchased by a family of average 
size for less than ten cents a thousand calories and in 
most instances for not less than twelve cents/ * In order 
then for a man to obtain the 3000 calories he needs, he 
would have to spend at the very least thirty cents a 
day and he would be doing well if he could get it under 
thirty-five. 

The following recommendations for low-cost diets 
are made by one organization: 

1. Spend from one fourth to one third of food money for 
breads, cereals, macaroni, and rice. 

2. Buy at least from one third to one half quart of milk 
a day for each member of the family. 

3. Spend as much for vegetables and fruits together as 



THE MAKING OF MENUS 249 

you do for milk. If you use one half quart of milk for 
each member of the family, this may not always be 
possible, then spend as much for vegetables and fruits 
as one third quart of milk a day per person would 
cost. 
4. Spend not more for meat and eggs than for vegetables 
and fruit. The amount spent for meat may decrease as 
the amount spent for milk increases. 

In counting the cost of food as served, the amount 
of work required for its preparation must be considered 
as well as the actual cost of materials. It may some- 
times be well for a busy mother to put more money 
into food purchased which would require less time in 
preparation, so that she may be able to enjoy the 
meal with her family, instead of being so over- fatigued 
by the cooking that she is neither a good companion 
for her children nor in fit condition to eat the meal 
herself. 

The ideal division of three dollars spent for food 
might be as follows: 

Meat and fish O.60 

Fats and sweets 50 

Fruit and vegetables 60 

Cereals 50--30 

Milk 60 

Eggs 15-.25 

Other things 05-.25 

(These figures are based on actual figures of the money spent by 
2000 families.) 

As the cost of the dietary is decreased meat should 
never be used more than once a day. Eggs can only be 
used in cooking and then not often. Milk must be used 
in quantity as in cream soups, sauces, puddings, etc 



250 FOOD FACTS FOR THE HOME-MAKER 

Pastry and other rich foods must be left out and plenty 
of green vegetables and fruit put in. Oleomargarine 
must be used instead of butter and skimmed milk 
instead of whole. 

In order that it may be readily seen whether all the 
necessary food constituents are present in the daily 
Five food diet, food substances are grouped con- 

groups veniently into five classes based upon 

their chemical composition: 

1. Mineral salt group: Fruits and vegetables 

2. Protein group: Meat, milk, eggs, fish, etc. 

3. Starch group: Cereals and breadstuffs 

4. Fat group: Butter, oils, and other fats 

5. Sugar group: Sugar, jellies, jams, dried fruits, etc. 

The first two of these groups provide the materials 
out of which the body is built; the other three are 
primarily heat- and energy-producing foods. In plan- 
ning the meals for every day we must see that each 
group is well represented in each day's diet, although 
not necessarily in each meal. We must also make sure 
that the quantity of food, especially from the energy- 
yielding groups (Nos. 3, 4, and 5), should vary with 
the type of work of the different members of the fam- 
ily. The one who is doing the heaviest muscular work 
should have the largest serving of the macaroni and 
cheese while the one who is sitting indoors all day 
should eat lightly of this dish and be content with the 
vegetable. Groups 1 and 3, the vegetables and the 
starchy foods, should be used freely as a basis for the 
diet, while the other groups should be used to give 
variety to the meal. It is not necessary to have many 
dishes, but we must make sure that the ones we do have 



THE MAKING OF MENUS 251 

represent different groups of foods. Do not serve boiled 
rice and spaghetti at the same meal. In substituting 
one food for another be sure to see that the substitute 
food belongs to the same group as the one to be sub- 
stituted. For instance, when butter is very high, it 
should properly be replaced by oleomargarine or 
drippings rather than by jam or molasses. In the same 
way green vegetables can be replaced in the winter 
time by root vegetables and not by rice nor macaroni. 

The man who requires 3000 calories a day because of 
his moderate work, might divide it up as follows: 

Richer and more Plainer and Cheaper 
Expensive Diet Diet 

Vegetables and fruits from 2 1/2 lbs. down to 1 1/2 lbs. 

Milk 8 oz. 8 oz. 

Meat and eggs, cheese, etc from 14 oz. down to 6 oz. 

(Use 2 oz. less for every additional 1/2 pt. of milk) 

Cereals from 8 oz. up to 16 oz. 

Sweets from 3 oz. down to 1 1/2 oz. 

Fats from 3 oz. down to 1 1/2 oz. 

A moderately active woman should use four fifths of 
this quantity. 

The distribution of the total number of calories into 
meals for each day should be done so as to promote 
digestibility and satisfaction. Digestion is Division of 
better on a mixed diet, but the activity of food into 
the individual should be taken into con- meals 
sideration. A laboring man who has an hour for his 
dinner in the middle of the day can handle easily a 
substantial meal with its cheese or pork or beans be- 
cause he has time to rest before continuing his physi- 
cal exertions. On the other hand a professional or 
business man usually takes as short a time as possible 
for his lunch and hurries back immediately to his desk. 



252 FOOD FACTS FOR THE HOME-MAKER 

For this reason his lunch should be light and should 
be made up of such foods as can be digested without 
effort. Cereal and fruit with a glass of milk make a 
very good lunch for a busy man, while pastry, dough- 
nuts, and other forms of rich food should always be 
avoided. 

When the life of the individual is known, regularity 
of meal hours should be carefully maintained and the 
quantity of food taken at each meal should be approxi- 
mately the same, day after day. It is customary to 
divide the total amount of food needed in the twenty- 
four hours into three meals, two of which are compara- 
tively light and the third heavy. Whether the heavy 
meal is taken in the middle of the day or at night, it 
should contain about half of the total number of calo- 
ries needed for the day. The other two meals, breakfast 
and lunch or supper, would then each contain about 
a quarter of the number. For instance, if 2400 calories 
is the amount required, breakfast would have 600, 
luncheon 600, and dinner 1200. For many people, how- 
ever, it is more satisfactory to have their food more 
evenly divided in the meals. In this case each meal 
would contain about 800 calories or a third of the total. 
Others find two meals a day very satisfactory, and still 
others find it necessary to take their food in smaller 
quantities at more frequent intervals. Experience 
must determine which is best. 

Each meal should be a unit in itself, but at the same 
time the meals should be planned for several days at a 
Variety time, so as to avoid repetition and uneven- 

essential ness f quantity. It might be possible to 

obtain from oatmeal and macaroni alone a good part 
of the food elements necessary, but a meal consisting 



THE MAKING OF MENUS 253 

of these two foods and nothing else would be unsatis- 
factory. Variety stimulates the appetite. It is also well 
to consider the harmonious blending of flavor, color, 
texture, and temperature of foods. It is more satisfac- 
tory on a cold day to begin a meal with a hot dish such 
as soup instead of chilled grapefruit. So also we would 
not like to repeat similar flavors in the same meal. If 
we serve a tomato bisque soup, a tomato sauce with 
the meat course or a tomato salad is to be avoided. 
There are some dishes which seem to go together natu- 
rally, such as peas with lamb chops, currant jelly with 
venison, cheese with cold apple pie, and bacon with 
liver. Some other dishes, which we find in constant use, 
however, are not such wise combinations as these. In 
chicken or lobster salad we have so much fat in con- 
nection with protein material that the salad is difficult 
to digest. The same is true with bacon and eggs. Grid- 
dle cakes also as usually eaten with a large amount of 
butter and syrup are not a food for a person with a 
delicate digestion, since the starch is so rapidly cooked 
that it is not cooked thoroughly. 

Breakfast varies in heartiness with the habits of the 
family, but customarily is practically the same, morn- 
ing after morning, in the same family. Where there are 
school-children, it is important to see „ , M 
that they start off in the morning with a 
suitable breakfast eaten without haste or worry. The 
simplest breakfast is known as the Continental one, 
which consists merely of toast or hot bread and a hot 
drink, tea coffee, or cocoa. To this fruit is frequently 
added, making a very satisfactory breakfast for an 
adult who does not expect to have a busy morning. 
For busier people, however, a dish of cereal should be 



254 FOOD FACTS FOR THE HOME-MAKER 

added to this breakfast. The cereal by rights should 
make up the main part of the meal for adults as well 
as for children. If the third group, the starch one, is 
well represented and is eaten, as is usually the case, 
with milk or cream, no other form of protein food is 
necessary at breakfast. We should have our five groups 
represented, fruit from the first, milk from the second, 
cereal and toast or breadstuffs from the third, butter 
on the toast and cream on the cereal from the fourth, 
and the fifth, which might be easily omitted, is usu- 
ally present in the sweetening of the coffee or cocoa 
and is also represented in the fruit. If eggs can be af- 
forded, they are a pleasing way of introducing more 
building material for growing children, but are not ab- 
solutely necessary if a glass of milk is drunk and a big 
dish of cereal is eaten. 

Americans are very apt to err on the size of their 
breakfast. There are many men like the one who in- 
sisted that he ate a light breakfast, and when asked 
what it usually was, said, "Fruit to begin with, then a 
dish of cereal with cream, then a chop or two or a piece 
of steak with toast or hot muffins and coffee, and, oh, 
yes, usually some griddle cakes or waffles to end off 
with." Such a man would certainly need to walk to his 
office before starting in with a hard day's work, but the 
man who can afford such a breakfast is apt to ride to 
town in his limousine and then wonders why he has 
dyspepsia or bilious attacks. 

The other light meal of the day, whether it is 
luncheon or supper, is usually the meal in which left- 
Luncheon overs are used. Here again group three, or 
and supper ^he starchy foods, may be the basis if there 
is plenty of variety in the other meals. There are many 



THE MAKING OF MENUS 255 

forms of cereals which can be used to give a variety 
and not resemble breakfast. Boiled rice, served either 
with cream and sugar, with maple syrup, or with 
maple sugar, makes a good basis for such a meal. So 
also would a large dish of creamed macaroni and 
spaghetti with or without cheese, and varied some- 
times by being made with tomato instead of milk. 
Fried cornmeal mush, French toast, and even griddle 
cakes or waffles might be used occasionally for this 
meal for the older young people and adults. They 
would, of course, not be given to children. Other dishes 
which may well find a place at this meal are creamed 
soups, hearty salads, cheese dishes, nut loaves, or stuffed 
eggs when used with fresh greens or fruit and plenty 
of breadstuffs. If milk is introduced in some form or 
other at this meal either as soup or in the scalloped 
dish or in the pudding, we should be quite satisfied that 
the boys and girls coming from school were getting a 
suitable lunch. 

The hearty meal of the day, whether at noon or at 
night, is usually made up of all five groups. The prob- 
lem is more difficult to handle in those 
families where the school-children should 
have their hearty meal in the middle of the day and 
the busy father of the family should have his at night. 
It really amounts to serving two dinners a day, al- 
though by a judicious use of cold meat, together with 
plenty of hot dishes for the children at noon, and by 
putting salads instead of a heavy dessert with the 
roast at night, it can be worked out satisfactorily for 
both. It is not necessary to have many dishes, as all 
the groups may be represented in four dishes or even 
less. This is the meal at which it is customary to serve 



256 FOOD FACTS FOR THE HOME-MAKER 

meat, but other protein foods, fish, cheese, or the pulses, 
might easily be used to take its place occasionally. The 
starch group is present in the form of potato, macaroni, 
rice, and breadstuffs. One green vegetable is usually 
served but it would be well to add another or a simple 
salad. If fruit is used for dessert as well, the mineral 
salt group would be well represented. The other two 
groups are found in the oil on the salad, in the gravy 
with the meat, and in the pudding or other sweet dish 
that is used for dessert. There is usually enough fat 
served in one form or another at dinner so that it is 
not necessary to have butter on the table at this 
meal. 

There are many combinations which can be used as 
the hearty dish for dinner in which two or more groups 
may be represented. Such a dish would be a fish or 
clam chowder, where starches, protein foods, and some 
fat are all combined. This should then be served with 
food from the mineral salt group, such as salads or 
fruit, and some sweet. Another such dish would be an 
Irish stew where potatoes and vegetables are com- 
bined with the meat. So also there are many varia- 
tions that can be made in a casserole or baking-dish 
where a starch (rice, macaroni or cornmeal) is com- 
bined with vegetables, usually tomato, but almost any 
vegetable might answer the purpose, together with a 
little fish or meat or cheese. If the flavor is enjoyed, a 
slice or two of bacon can be laid on the top, which will 
crisp up in the oven and add fat to the dish. Such a 
dish may easily be prepared in the morning and slipped 
into the oven a half or three quarters of an hour before 
dinner-time, thus greatly relieving the task of prepar- 
ing dinner and permitting the home-maker to be out 



THE MAKING OF MENUS 257 

of the house all the afternoon. It also does away with 
the necessity of having many disagreeable cooking 
dishes to wash and makes the dinner a very simple one 
to serve. In these days of the high cost of labor, it is 
well to become accustomed to using all such means of 
saving time and energy. 

Since breakfast is so much a matter of routine and 
since luncheon can be so readily made up from left- 
overs or along lines already discussed, we will simply 
add a few combinations which would be suitable for 
the hearty meal of the day. Some of these are typical 
of meals that are in constant use. 



Spaghetti, macaroni, or rice cooked with tomato, onion, 

green pepper, and cheese 

Bread and butter 

Fruit and gingerbread 



Cow peas boiled with pork Boiled rice 

Green vegetable or vegetable salad 
Honey, maple sugar, or date sandwiches 

3 

Baked beans and brown bread 

Tomato jelly salad 
Tart apple sauce and cookies 

4 

Fish chowder 

Sliced tomatoes 

Apple pie 

Cheese 



258 FOOD FACTS FOR THE HOME-MAKER 

5 

Fowl en casserole 

Baked potato Spinach 

Chocolate cornstarch pudding 

Cookies 

6 

Pot roast 

Potatoes Boiled onions 

Prunes and hermits 

7 

Corn, tomato, and cheese on toast 

Potato salad with boiled dressing 

Jam or stewed fruit 

8 
Baked fish 
Boiled rice Scalloped corn 

Apple tapioca 

9 

Salt codfish hash 

Vegetable Nut bread 

Banana salad 

io 

Meat balls 

Scalloped rice Fried onions 

Lemon jelly 

II 

Cream of celery soup 

Chicken en casserole 

Tomato salad Graham muffins 

Ice cream 

Coffee Cake 



THE MAKING OF MENUS 259 

12 

Vegetable soup 

Scalloped shrimps 

Baked stuffed potato Spinach 

Rye muffins 

Fruit cup Coffee 

13 

Chicken broth 

Green pepper with cow peas 

Tomato sauce 

Baked potato 

Waldorf salad Raised rye muffins 

Cantaloupe 

Coffee 

14 

Tomato bisque 

Lentil timbale Cauliflower au gratin 

Lettuce salad Corn muffins 

Baked apple 

Coffee 



CHAPTER XVII 

FOOD FOR INFANTS AND YOUNG CHILDREN 

M other/ s milk is always to be preferred for infants 
whenever it is possible. Children who have this start in 
Mother's life have a far better chance for health and 

milk best normal growth than those that are arti- 

ficially fed. Statistics gathered by social workers and 
hospitals show that the death-rate among children 
under a year old is lower for breast-fed babies than for 
bottle-fed. Seven die in every one hundred the first 
year of breast-fed babies while there is an average of 
thirty in every one hundred of the bottle-fed. If our 
young girls of all classes could be taught how important 
for the health of their children is the ability to feed 
them properly, they would take more pains in the 
right training and condition of their own bodies so that 
they might be able in later years to perform this 
function. 

There are certain conditions which tend towards 
successful nursing and others which must be carefully 
Conditions avoided. A nursing mother should always 
affecting avoid over-fatigue, worry, and undue ex- 

breast feeding citement . she should also be careful to 

eat only such food as is readily digestible; she should 
have plenty of fresh air, regular exercise, meals of 
wholesome, nourishing food at regular hours, and 
plenty of water to drink between meals. Tea and coffee 
are not wise foods at any time and if a nursing mother 
wants to have a quiet, unexcitable baby, she ought 



INFANTS AND YOUNG CHILDREN 261 

never to take them during the period she is nursing the 
baby. She would of course not drink any alcoholic bev- 
erages and would be a little careful about the acidity 
of the food that she eats. (On the whole, however, food 
that does not disagree with her she can be quite sure 
will not be likely to upset the baby.) She should be 
very careful not to do too hard work but it is well if 
she can have a pleasurable occupation and some diver- 
sion of a simple kind, avoiding excitement. She also 
needs plenty of sleep. If her nights are disturbed 
by the baby, she should plan to take a nap during the 
day-time when the baby is asleep. It is also important 
that she should have a regular schedule of hours for 
feeding the baby and should keep strictly to these 
hours whether the baby cries between times or not. 
This is necessary not only for the health of the baby 
but also for her own supply of milk, since the milk 
glands, like all other glands in the body, perform their 
function better on a regular demand. 

If a mother is so unfortunate that she cannot have 
the privilege of nursing her own baby, she must use 
some substitute for her milk. Since there Modifying 
is no food that is exactly like mother's cow ' s milk 
milk, the only thing that can be done is to take the 
food the nearest like it that we have, cow's milk, and 
modify it by various ways in order to make it as much 
like mother's milk as possible. This modification is 
based on the chemical analysis of the two milks. Be- 
cause mother's milk contains more fat and more sugar 
than cow's milk, it is customary usually to take the 
top of the bottle of milk after it has stood some hours, 
dilute this with boiled water to the required strength, 
and then add milk sugar and limewater. Milk to be 



262 FOOD FACTS FOR THE HOME-MAKER 

modified in this way should of course be the best pos- 
sible obtainable. The whole process must be done under 
clean conditions with utensils that are not used for 
any other purpose. These utensils should be carefully 
washed, scalded, and dried with a clean towel every 
day after the baby's bottles are fixed. The exact for- 
mula to be used for the baby varies with the age of the 
child, and with the wishes of the doctor. Mother's milk 
is adjusted by nature to suit the varying demands of 
the growing infant, while modified milk must be con- 
tinually increased in strength as the child grows. Dif- 
ferent children's specialists use different formulae for 
modifying milk and these can be found in such books 
as Dr. Holt's Care of the Baby, Dr. Kerley's Short Talks 
with Young Mothers , and Dr. Richard Smith's The 
Baby's First Two Years. If artificial feeding must be 
resorted to, it is well to avoid all proprietary foods, 
since they usually contain starch which is not easily 
digested by the young infant. 

After the child is six months old, orange juice may 
usually be given to the infant from a spoon a half hour 
Other foods before the morning feeding. Barley water 
for infants ma y k e substituted for the boiled water 
in the bottles at the same period. The infant, at a very 
early stage, should be taught to take plain boiled 
water between feedings from a bottle even if he is 
breast-fed. If he is accustomed to doing this, there 
will be very little difficulty when it becomes necessary 
to wean him. For this reason also it may sometimes be 
well to introduce at least one bottle of milk a day along 
about the fourth or fifth month in order to supplement 
the mother's milk and to get the child accustomed to 
taking milk from a bottle. The mother who can nurse 



INFANTS AND YOUNG CHILDREN 263 

her baby unaided for eight months is doing very well 
indeed. Even if she can only do it four or five months, 
she has given the child a good start in life. 

It is customary with doctors to-day to put the babies 
very early on a schedule of feeding of three-hour inter- 
vals. These may be arranged conveniently Regular 
at the following hours: six, nine, twelve, feeding hours 
three, and six. During the early months the child is 
also given another feeding about ten and then should 
go until six in the morning without any more. A child 
that is established on a definite schedule closely ad- 
hered to by the mother, soon becomes accustomed to 
it and is very easy to take care of. As the child becomes 
older these intervals will be found to be too close ; the 
child will not be hungry enough to take all the food it 
should at each feeding. When this point is reached, 
which will vary with different children, somewhere 
about the ninth month, the schedule should be changed 
to a four- hour one. The feeding hours will then be six, 
ten, two, six, and ten. If a child is gaining steadily and 
sleeping well, the ten o'clock feeding at night may 
safely be omitted. These changes, however, should only 
be carried out under the advice of the physician in 
charge. 

It must be kept in mind that the digestive powers 
of the infant develop very gradually, so we must in- 
crease the kind and the quantity of the Cereal gruels 
food slowly to meet this development. added 
New foods should be introduced into the diet, one at 
a time, and in small quantities to begin with. Up to the 
time a child is five years old milk remains the staple 
of the diet. He should have from three cups to a quart 
daily, care being always taken to have it clean and 



264 FOOD FACTS FOR THE HOME-MAKER 

fresh. Cereal is the next food to be added to the child's 
diet. This is used in the form of gruel for some months 
mixed with the milk, then it can be used in the form of 
a cereal jelly where the very thoroughly cooked mush 
is strained to remove the husks. This is served with 
milk. Later, as the child grows older, he can be given 
the mush unstrained. For this purpose oatmeal can be 
varied with cream of wheat, wheatena, pettijohn's, 
rice, or shredded wheat. The last is best used by pour- 
ing boiling water on it first to soften it before adding 
the milk. 

Milk and cereal should be the basis of a child's diet 
until he is two years old, although other foods can be 
Other additions added to give variety. An egg may be used 
to the diet occasionally, though never more than one 
a day, either in cooking, as in the form of custard, or 
boiled. To the orange juice already in use, other fruit 
juices may be added and even the strained pulp of 
prunes or apples. The fruit should be mostly cooked, 
although the raw fruit of the fleshy kinds, such as 
peaches and pears, occasionally will not harm if they 
are thoroughly ripe. No bananas should be given raw 
to a child, although they may be used steamed or 
baked. A green vegetable should be given in the mid- 
dle of every day. It should be strained at first but can 
later be given cut up fine. The vegetables that are the 
best to begin with are the mild ones, such as spinach, 
peas, green beans, asparagus tips, etc. A child should 
be encouraged to eat hard breadstuffs, such as the 
crust of the bread and zwieback, for the good of his 
teeth. He should never be allowed to have fresh bread 
or hot biscuits. Between the ages of three and five a 
child may be given a little meat, but never more than 



INFANTS AND YOUNG CHILDREN 265 

once a day, and never any pork products except ba- 
con. It is well to vary the meat by using in its place 
the white fish such as cod and haddock. If children 
are allowed to eat a good deal of meat they will not 
eat the amount of cereal and milk which they ought 
to, because the meat has so much more flavor and 
is better liked. Never give fried food of any kind to 
the child, especially fried potatoes. 

There is no harm in keeping the child on a fairly 
uniform diet. For this reason it is better that he should 
have his meals away from the family Good habits 
where there will be no temptation to give formed earl y 
him tastes of the food which the family is having. If he 
does not know what more elaborate food tastes like, 
he will have no desire for it. It is very essential that he 
should have his meals at regular intervals and that he 
should be taught from the very beginning to eat 
everything that is placed before him. A child develops 
whims and fancies very quickly and if these are al- 
lowed to grow he will become a nuisance to himself 
and to others. It should always be taken as a matter 
of course that what he is given to eat must be eaten 
without any question on his part. If the mother knows 
that a certain food is distasteful to the child, she should 
only give him a very small amount of that food at a 
time, say only a teaspoonful, but all that she gives 
him should be eaten before he is allowed to have his 
dessert. It is only by establishing such habits early 
that there will be any comfort to be had in later years. 

Good table manners should also be established in 
early years. A child learns more through imitation 
than through precept, although the mother has to keep 
constant watch over the size of the mouthfuls taken 



266 FOOD FACTS FOR THE HOME-MAKER 

and the way the food is chewed. If a child does not 
chew his food thoroughly it will not be properly di- 
gested and he cannot get full value from it. 

A child at this period of from two to five should be 
having his food in three regular meals a day with a 
Food for child n S nt lunch in the middle of the morning. 
2 to 5 years The time for these may vary with the 
habits of the household but if it is possible, 
it is well that breakfast should be from half-past seven 
to eight, dinner at half-past twelve or one, and supper 
from five to half -past. His breakfast should consist of 
the juice of an orange or some other fruit, a good-sized 
dish of cooked cereal with top milk on it, a soft-boiled 
egg, a slice of buttered toast and a glass of milk. He 
should have another glass of milk and a piece of bread 
and butter between half -past ten and eleven. For 
dinner he could have a broth made from mutton or 
beef in which rice or barley has been cooked, or he 
could have a small piece of rare beefsteak, the heart 
of a chop, or a little white fish. With this he could have 
a baked potato or boiled rice or macaroni and a vege- 
table, and for dessert he could have the inside of a 
baked apple, apple sauce, or a pudding, such as baked 
custard, a simple rice pudding, bread pudding, or a 
thoroughly cooked, plain cornstarch pudding. He could 
also have fruit jelly served with cream or a simple ice 
cream. For supper he should again have a dish of 
cereal and milk as a basis. With this he could have 
stewed prunes or apple sauce or baked apples if he has 
not had them at noon. He could also have a cup of 
weak cocoa, a slice of bread and butter, a plain cooky, 
or a piece of simple cake. He should never have fried 
foods nor rich foods of any sort. 



INFANTS AND YOUNG CHILDREN 267 

If it is desirable for the child to have a piece of candy 
as a reward of merit, which frequently is a far better 
scheme than punishment, this may best be given im- 
mediately after breakfast or dinner. It should never 
be given between meals. No food of any kind, in fact, 
should be allowed except at the regular meal hours. 
If a child has plenty of the right kind of food at regular 
intervals he does not want anything else to eat. If, 
however, he is really hungry, he may safely be given a 
plain piece of bread. It is not often that he is hungry 
enough for this. What he wants is a cooky or the jam 
on his bread which would spoil his appetite for his 
regular meals. 

DIET FOR CHILD 
At 12 months 
4 meals — at 6, 10, 2, 6, or similar convenient hours. 

(1) 1 or 2 ounces of juice of sweet orange, or pulp of 6 
stewed prunes. 

8 ounces of milk. 

3 or 4 ounces of well-cooked and strained cereal (fa- 
rina, cream of wheat, oatmeal, barley, rice, or arrow- 
root). Salt to taste. Sugar is not necessary. 

(2) 8 ounces of milk, with zwieback, plain crackers, stale 
bread, or toast. 

(3) 4 ounces of broth; beef, mutton, or chicken with 1 or 2 
tablespoons of well-cooked rice or barley, or 2 ounces 
of beef juice. 

8 ounces of milk. 

Apple sauce, pulp of baked apple, or prune juice, if 

necessary for bowels. 

(4) 3 or 4 ounces of cereal, as at breakfast. 
8 or 10 ounces of milk. 

13 months — add macaroni and spaghetti, alternating with 
rice at the 2 p.m. meal. 



268 FOOD FACTS FOR THE HOME-MAKER 

15 to 16 months — add soft-boiled eggs (2 or 3 a week). Best 
given at 2 p.m. in place of the broth or beef juice. 
Add thoroughly baked potato, alternating with rice, 
macaroni, or spaghetti at 2 p.m. Add small amount of 
butter on bread or potato. 
Stop straining the cereals. 

2 tablespoons= 1 ounce. 
1 glass=8 ounces. 

At 18 months 

Breakfast — Juice of 1 sweet orange, or 
Pulp of 6 stewed prunes. 

Cereal (cream of wheat, oatmeal, farina, barley, arrow- 
root, rice, etc.) 
Milk, I glass. 
Stale bread or toast, and butter. 

Lunch — Milk, 1 glass. 

Stale bread, or toast, or plain crackers. 

Dinner — Broth, or minced or scraped meat, or soft-boiled 

egg- 

Boiled rice, or spaghetti, or macaroni, or baked potato. 

Stewed celery, or stewed lettuce. Well-cooked and strained 

spinach, or carrots, fresh peas, and string beans. 
Stale bread, or toast, or plain crackers and butter. 
Milk, I glass. 
Cooked apple, or stewed prunes, without the skins, if 

needed for constipation, or 
Simple pudding — i.e., rice, bread, tapioca, custard, 

junket, and blanc mange. 

Supper — Cereal (as at breakfast), or bread and milk. 
Glass of milk. 

Stale bread, or toast, and butter. 
Cooked fruit, unless given at dinner. 



INFANTS AND YOUNG CHILDREN 269 

SAMPLE MENU FOR CHILD TWO TO FOUR YEARS OLD 

7 A.M. 4 tablespoons orange juice, or 

juice and pulp 4 prunes 
4 tablespoons oatmeal 
2 slices bread 
1 teaspoon butter 
10 ounces milk 
10 A.M. 8 ounces milk 

I cracker 
1 p.m. 1 egg or small portion boiled cod or haddock 

1 medium baked potato 
I 1/2 tablespoons spinach 

1 slice bread 

1/2 teaspoonful butter 

2 tablespoons junket 
5.30 P.M. 4 tablespoons boiled rice 

2 slices bread 

1 teaspoon butter 

2 tablespoons apple sauce 

LIST OF FOODS ALLOWED A CHILD TWO TO FOUR 
YEARS OLD 

Milk : This is the principal article of diet. 

Fruits : 

Baked apples Oranges 

Apple sauce Stewed pears 

Stewed prunes Baked pears 

Stewed peaches 

Cereals : 

Oatmeal Wheat germ 

Petti John Samp 

Cream of wheat Germea 

Wheatena Malt Breakfast Food 

Quaker Oats Farina 



270 FOOD FACTS FOR THE HOME-MAKER 



Hominy 



Macaroni 
Spaghetti 

Spinach 
Beet greens 
Green peas 
Beets 
Swiss chard 



Ralston 
Cracked wheat 

White vegetables: 
Potato, baked 
Rice 

Green vegetables: 
String beans 
Asparagus 
Lettuce 
Celery, stewed 
Carrots 

Bread: 

Stale bread (white, whole wheat, graham, oatmeal, 

rye, or corn) with butter 
Crackers 

Desserts : 

Junket Cooked fruit Simple jelly 

Custard Sago Cornstarch pudding 

Tapioca cream Rice pudding Bread pudding 
Apple tapioca without raisins 

Prune whip Ice cream 

Protein Foods: 



Eggs, soft-boiled or 

coddled 
Fresh fish (boiled) 
Roast chicken 
Boiled chicken 

Soups : 

Beef 

Creamed vegetable 

Mutton 
Fats: 

Butter 

Oleomargarine 



Mutton 

Steak 

Lamb (roast or chopped) 

Roast beef 



Vegetable 
Chicken 



Olive oil 



INFANTS AND YOUNG CHILDREN 271 

RECIPES FOR INFANT FOODS 

Albumen Water 

For each 4 ounces of water at 104 F., add the white of 
one egg. Stir with a knife until dissolved. Do not beat or 
shake. Strain through cheesecloth. 

Barley Water 

Take 2 level teaspoons of Robinson's or Brook's barley 
flour, or any other standard brand, and mix with enough 
water to make a paste. Add water up to one pint. Boil 20 
minutes in a double boiler. Strain through two thicknesses 
of cheesecloth. Add boiled water up to one pint to make 
up what has boiled away. 

Beef Juice 

Partially broil on both sides 1/2 pound of the top of the 
round. Cut in small pieces and squeeze out the juice, using 
a meat-press or a wooden lemon-squeezer. Add a pinch of 
salt. 1/2 pound of beef makes 2 ounces of beef juice. 

Beef, Scraped 

Scrape a piece of round steak with a knife and then broil 
very slightly. The meat is practically free from the con- 
necting fiber and is better than when minced. 

Broth 

Put 1 pound of the meat in 1 pint of cold water. Add a 
pinch of salt. Let stand 1 1 2 hour. Cook slowly for 3 or 4 
hours. Do not let it boil. Strain through 2 thicknesses of 
cheesecloth. Cool. Remove and discard all the fat. 

Coddled Egg 

Put the egg into boiling water and remove immediately 
from the fire, or set it back on the stove. Cover and let it 
stand for six or seven minutes. The white of the egg should 
be soft and not liquid. 



272 FOOD FACTS FOR THE HOME-MAKER 

Gruel 

This may be either barley or oatmeal. Use either Robin- 
son's or Brook's barley or Robinson's oatmeal (groats), 
or any other standard brand. Take 3 tablespoons of the 
flour, and mix with a little cold water to make a paste, 
then add water to make one pint. Cook for 20 minutes in 
a double boiler. Add a pinch of salt. Strain through two 
thicknesses of cheesecloth. If the gruel is too thin, cook a 
little longer; it should be thick enough to jelly when cold. 

Junket 

To 1 quart of milk, whole, heated to 105 F., add 4 tea- 
spoons of liquid rennet. Add a pinch of salt and a teaspoon 
of granulated sugar. Let stand in a cool place until the curd 
forms. Strain off the liquid portion or whey. The curd is 
junket. 

It is also made by adding one junket tablet, dissolved in 
a little cold milk, to the warm milk, and allowing it to stand. 

Limewater 
Put 1 teaspoon of unslaked lime in a bottle containing 
1 quart of boiled water, shake thoroughly, and allow it to 
stand for 24 hours. The clear fluid at the top is limewater. 

Prune Juice 
Take 1/2 pound of prunes, wash, and soak in water over- 
night. Cover with water and add 1/2 teaspoon of sugar (no 
lemon). Cook in a double boiler until the prunes are perfectly 
tender. Strain through a cheesecloth to remove the pulp. 

Whey 
To 1 quart of skimmed milk heated to 105 F., add 4 tea- 
spoons of liquid rennet. Let stand in a cool place until the 
curd forms. Break up the curd with a fork and strain through 
4 layers of cheesecloth or muslin. Heat the whey (the liquid 
part) to 1 55 F. and allow it to cool gradually. Keep on ice. 
One quart of milk makes 24 ounces of whey. 



CHAPTER XVIII 
FOOD FOR SCHOOL-CHILDREN 

This period in the life of an individual from the time he 
starts to school at five or six until he graduates from 
college at twenty-one or twenty-two is G , . 
one in which there is great activity both f food nec- 
of the body and of the mind. It is the ess *f* for 
period of growth in which the body goes 
through great changes not only in building up the 
bodily tissue itself but in the development which 
eventually produces the adult man or women. During 
this period the youth is more dependent on a regular 
supply of food every day than is the adult. His activity 
is so great that the supply of fuel must be constant 
and steady. At the same time he must have a larger 
proportion of those foods which contain the best 
building material for body structure. This is particu- 
larly important in the type of protein material, since 
those proteins that are found in milk, eggs, and meat 
are of greater value than those that are found in the 
cereals and pulses. 

There are certain signs betokening good health 
which means a suitable diet. The first of these is a 
steady gain in weight and height. A move- signs of good 
ment is now on foot by the Federal Bureau health 
of Education for the weighing of all school-children at 
least twice during each year so as to keep track of the 
gain in weight. Where this has already been done, it 
has been found that a surprisingly large number of 



274 FOOD FACTS FOR THE HOME-MAKER 

our school-children are below weight according to the 
standards set by the experts. Another sign of good 
health is sound sleep and plenty of it. This must always 
be taken in close connection with proper diet in order 
to insure gain in weight. A child should also have a 
reasonable appetite, not too large nor too small. The 
lad who could and did eat eleven shredded wheat bis- 
cuits for breakfast could hardly be said to have a 
reasonable appetite. A child who is well and strong 
will have a firm flesh and rosy skin, and will be gener- 
ally good-natured. 

The food should increase gradually in quantity as 
the years go on and the body requirements become 
The right greater and greater. The bulk of the diet 

food should still consist largely of cereals, 

vegetables, and fruit. These may be varied from day 
to day but it is very important that no school-child 
should be allowed to start off to school in the morning 
without having eaten a substantial dish of cereal, pref- 
erably of a cooked variety. Meat should be had in 
moderate amount, seldom more than once a day, and 
other foods such as fish and cheese may be substituted 
for it. Milk should still be used; at least a pint a day 
for the older children and three cups for the younger 
ones. No tea, coffee, nor strong cocoa should be al- 
lowed, especially during the high-school period when 
girls in particular seem to have a craving for these. 
It is to be remembered that these drinks are stimu- 
lants and will have a harmful effect upon the organism 
of a girl at just this time. 

The young people should be encouraged to eat plenty 
of vegetables and fruit. It would be well if fruit were 
available for them between meals, as it would be of 



FOOD FOR SCHOOL-CHILDREN 275 

far greater benefit for them than would be the candy, 
college ices, ice-cream sodas, or rich cake which are 
constantly resorted to by the ever-hungry student. 
Rich cake, pastry, and fried foods should be avoided 
and candy can only safely be used immediately after 
meals, not between meals. 

During the adolescent period the young people are 
very apt to show vagaries in their likes and dislikes 
about their food. This is where early train- Vagaries 
ing will have its strong effect. If eating harmf ul 
has always been considered a part of the day's busi- 
ness to be carried out with a definite aim in mind, 
that of building up strong, healthy bodies, very little 
trouble will be met with at this time. If on the other 
hand, the girl and boy have been allowed to pick and 
choose pretty much as they pleased without respect 
to the value of the foods themselves, they are quite 
apt not to get the kind of food the body most requires 
during this period of great growth. It requires great 
care^on the part of the homemaker to see that it is 
impossible for the young people to have a one-sided 
diet, even though they do not eat everything that is 
served. This means careful planning so that the groups 
of foods will be represented at the meal in more than 
in just one form. Breadstuff s may be served in a va- 
riety of ways so that the cereal content of the meal 
will still be high. Cinnamon buns, date or raisin bread, 
currant rolls, and other forms of bread may well be 
used. Desserts may also be varied in such a way as 
to avoid monotony and yet introduce valuable build- 
ing material into the diet. Instead of serving an ordi- 
nary rice pudding, it can sometimes be made with 
chocolate, or with molasses, and apples baked in it, 



276 FOOD FACTS FOR THE HOME-MAKER 

and the much-despised cornstarch pudding can be 
dressed up by being served with stewed figs, ginger, 
and whipped cream, or peaches or other raw fruit. In 
this way milk can be introduced into the diet un- 
obtrusively. 

From the time when the children can have their 
heartiest meal at night with the rest of the family, the 
The problem luncheon is always the biggest problem, 
of lunch Th^ i s j us t as £ rue j n the colleges as it is 

in the home where the children are still either in the 
grammar school or in the high school. If the child has 
to take his midday meal with him, just as much care 
should be given to the planning of the lunch-box as 
though the meal were to be eaten at home. All the food 
groups should be represented in such form as can be 
carried in a lunch-box and still be appetizing when 
taken out several hours later. In order to protect the 
food as much as possible, sandwiches and cake should 
be carefully wrapped in paraffin paper. Little dishes 
can be used to carry such foods as a baked custard or 
a baked apple or even stewed prunes. By using a ther- 
mos bottle soup or cocoa or even cold milk can be 
taken to supplement the lunch in the box. 

There are many fillings which can be put into the 
sandwiches to provide protein or vegetable material. 
Thinly sliced cold meat of different kinds, hard-boiled 
eggs, cheese, the puree of pulses or peanut butter will 
be of the first class, while lettuce, celery, sliced toma- 
toes will be of the second. If a meat sandwich is taken, 
lettuce can be taken separately, carefully washed and 
wrapped in paraffin paper. There is more danger of 
neglecting this important group of foods in the lunch- 
box than any of the others. Fruit should be included 



FOOD FOR SCHOOL-CHILDREN 277 

every day, either as an apple or orange, or as a few 
dates and figs. These latter will also provide the sweet 
which is so greatly craved by young people. In making 
sandwiches try to use a variety of breads as much as 
possible, oatmeal or graham instead of white, for in 
these the young people can obtain more iron and other 
salts than they can from white bread. 

Many of our preparatory and high schools which 
have the long session are making it possible for the 
boys and girls to have a hot meal at school. The school 
This is, of course, the ideal way if these lunch 
meals are carefully supervised. A choice of dishes 
must be served; yet among this variety the dishes 
should be so planned that it would be difficult for the 
young people not to get the right kind of a dinner. A 
soup of some sort, either on a milk basis or a rich broth 
with vegetables, should be among the choice each day; 
so should a hot dish of some kind, like macaroni and 
cheese, stew, baked rice, and tomato. Some vegetable 
either as such or as a salad should be present in the 
menu, and a pudding and fruit as a choice for the des- 
sert. From such a list it would be hard for a boy or a 
girl not to get a suitable lunch. 

The colleges have a little different problem. Most of 
their young people return directly to work and are 
allowed a comparatively short time to eat lunch. For 
this reason the lunch must consist of such foods as can 
be served quickly and will be easily digested. If a milk 
dish is present in one course or another, it serves as a 
good basis for this midday meal. This dish, whether it 
is soup or a creamed dish or in the form of a dessert, 
should be supplemented with attractive breadstuffs 
and vegetables, either hot or as salad. 



278 FOOD FACTS FOR THE HOME-MAKER 

MENU FOR THE SCHOOL LUNCH-BOX 

(i) Sandwiches: made of stale bread, preferably graham or 

oatmeal, and filled with: 
finely chopped boiled eggs, well but mildly seasoned; 
a nut paste, as peanut butter softened with milk or 

cream ; 
a dried fruit paste, made of chopped dates or figs; 
meat, thinly sliced or finely chopped and seasoned; 
celery, chopped fine and mixed with salad dressing ; 
cream cheese and nuts ; 

American cheese grated and seasoned with tomato; 
lettuce with mayonnaise; 

(2) Fruit : an orange or apple ; also cooked fruit if it can be 

carried, as apple sauce or baked apple, stewed prunes, 
raisins, pears, peaches, etc. Tomatoes may take the 
place of other fruit when liked. 

(3) A sweet: as baked custard, plain cookies, sponge cake. 

(4) Milk or fruit juice to drink if it can be carried. 

RECIPES FOR THE LUNCH-BOX 

COOKIES 

1/2 cup butter 1/4 cup milk 

1 cup sugar 2 cups pastry flour 

1 egg 2 to 3 teaspoons baking-powder 

Mix like cake. Put the dough on the ice to chill, use a 
portion of it at a time and work quickly with little flour on 
the molding board. Bake in a hot oven, watching constantly. 
Cookies may be made plainer by increasing the amount of 
milk, also the flour and baking-powder, or richer by omitting 
the milk entirely and sprinkling with sugar before baking. 
The dough may be divided into four parts and flavored 
differently : 



FOOD FOR SCHOOL-CHILDREN 279 

To 1/4 add 1 teaspoon lemon or vanilla extract 

To 1/4 add 1/2 cup dessicated or fresh cocoanut 

To 1/4 add 1 ounce chocolate melted, or 1 1/2 tablespoons 

dry cocoa with a little flour, also vanilla 
To 1/4 add I teaspoon mixed spices and 1/2 cup chopped 

raisins, citron, or almonds. 

Proportions for Mixed Spices 

1/2 teaspoon cloves 1 teaspoon nutmeg 

1/2 teaspoon allspice 3 teaspoons cinnamon 

1 teaspoon mace 

GINGER SNAPS 

I cup butter 1/2 teaspoon soda 

I cup sugar I tablespoon ginger 

1 cup N.O. molasses 3 cups flour (pastry) 
1 egg 

Mix like cake, adding the flour sifted with the ginger and 
soda last. Chill the dough, and roll out a portion of it at a 
time. Bake in a hot oven, watching constantly. 

MOLASSES COOKIES 

1 cup butter 1 tablespoon ginger 

2 cups molasses 1/2 teaspoon soda 

I egg 3 teaspoons baking-powder 

I tablespoon cinnamon 4 cups flour (pastry) 

Soften butter and add to molasses, then add beaten egg 
and 1 cup flour ; with the 2d cup of flour sift the ginger and 
cinnamon, and with the 3d the soda. Add enough more 
flour to make a soft dough. Toss on a floured board, pat 
with a rolling-pin to 1/4 inch in thickness, cut out, and bake 
in moderate oven. 



280 FOOD FACTS FOR THE HOME-MAKER 

PEANUT BUTTER JUMBLES 

I cup granulated sugar 1/2 teaspoon soda 

1 1 2 cup sweet cream 1 teaspoon cream of tartar 

1/2 cup butter 1 egg 

1 cup peanut butter 1 3/4 cups flour 
Salt 

Mix peanut butter with the butter and sugar. Add egg 
well beaten. Add cream and mix in the flour sifted with salt, 
soda, and cream of tartar to make a stiff dough. Bake in a 
very hot oven. 

ROLLED OATS AND PEANUT BUTTER COOKIES 

1/2 cup brown sugar 1/2 teaspoon salt 

2 tablespoons peanut 1 teaspoon baking-powder 

butter mixed with 1 egg 

milk to make soft 1/2 teaspoon vanilla 

and smooth 1 1/2 cups rolled oats, raw 

Mix dry ingredients. Add the egg beaten and then peanut 
butter. Drop from teaspoon on greased tin and bake quickly. 

BARLEY COOKIES 

3 tablespoons shortening 
1/2 cup brown sugar 

1 egg* well beaten 

2 tablespoons milk 

1 cup barley flour 

2 teaspoons baking-powder }- sifted together 
I teaspoon cinnamon 

1/2 cup chopped raisins 



Isii 



Cream the shortening, add sugar and other ingredients in 
order, and beat well. Drop from a teaspoon 2 inches apart, 
on a greased sheet. Bake in a moderate oven about 12 
minutes. 



FOOD FOR SCHOOL-CHILDREN 281 

SCOTTISH FANCIES OR ROLLED OATS WAFERS 

1 egg 1 cup rolled oats 

1/2 cup sugar 1/3 teaspoon salt 

2/3 tablespoon melted butter or 1/4 teaspoon vanilla 

oleomargarine 
Beat egg very light and then stir in remaining ingredients. 
Drop mixture by teaspoonfuls on a thoroughly greased tin 
sheet or inverted dripping-pan an inch apart. Spread into 
circular shape with a case knife dipped in cold water, and 
separate the bits of oats to make the wafer very thin when 
cooked. Bake in a moderate oven until delicately browned. 
Remove from pan quickly. For variety use 2/3 cup rolled 
oats and fill cup with shredded cocoanut. 

CHOCOLATE NUT COOKIES 

1/2 cup corn syrup 1 teaspoon baking-powder 

2 tablespoons strained honey 1 1 2 teaspoon salt 
2 squares chocolate 1 teaspoon vanilla 

10 tablespoons rice flour 1/2 cup chopped nut meats 

4 tablespoons barley flour 

Mix and drop by the spoonful on greased baking-sheets. 
Bake 15 minutes. 



CHAPTER XIX 

FOOD FOR INVALIDS 

In China a doctor is engaged to keep the family well. 
He would be greatly helped by some knowledge of 
foods on the part of the mother of the family who plans 
the meals, for just as much as a good diet is essential 
for the maintenance of health, so one that is badly 
planned causes the lowering of the power of resistance 
of the body. This gives a chance for the disease germs 
which are ever present around us to get a foothold in 
the body and to develop into some serious condition. 
Aside from this, improper food is often the direct 
cause for much illness, whether of a serious kind or of 
some trifling nature which is, however, sufficient to 
lower working ability. 

When the individual is sick and under the doctor's 
care, the doctor's directions as to the food that must 
Typical in- be eaten must be carried out implicitly, 
valid diets jf however, the nurse or the mother has a 
certain understanding of the terms in use when speak- 
ing of the kind of diet which can be given to the invalid, 
she can be of great help to the doctor. There are three 
such typical diets in common use in the hospitals to- 
day. The first of these is known as the Fluid Diet, As 
is shown by its name no solids are given, but all nour- 
ishment is given in liquid form. Milk, of course, is the 
basis of such a diet, alone or in various combinations 
with eggs, gruels, and broths. Fruit drinks are also 
included and the food value of these may also be 



FOOD FOR INVALIDS 283 

increased by the use of eggs. It is usual to give such 
a diet in small quantities at frequent intervals. 

The second is known as the Soft or Semi-Solid Diet. 
This would include all foods in the fluid diet and the 
simplest of solid foods, such as toasts, custards, whips, 
souffles, gelatine dishes, and ice cream. All meat, fish, 
and green vegetables are omitted. 

The third diet is known as the Light or Convalescent 
Diet. This diet is very similar to one that would be 
given a healthy child, since the aim is the same in both 
cases — to provide such food as will build the body 
without disturbing the digestion. Plenty of milk would 
be used in this diet as well as in the others and would 
be supplemented by the simpler meat dishes, well- 
cooked cereals, baked potatoes, green vegetables, 
fruits, and plain desserts. No fried food nor rich dishes 
would be given to a convalescent any more than to a 
child. 

Since digestion is aided by the attractiveness with 
which the meal is served, this point should be carefully 
noted in the service for an invalid. The . 
meals should be served at regular inter- 
vals, the foods should be cooked as perfectly as possible, 
and the whole served daintily on a tray covered with 
fine linen and the best china used. It would stimulate 
the appetite of the patient to have a little surprise on 
the tray, either a single flower, a gift, or a looked-for 
letter. It is never well to leave the invalid to eat his 
meal by himself, since pleasant companionship also 
tends to the better digestion of the food. 

When one is first taken ill, fasting for two or three 
days does no harm in the case of an adult, since there 
is usually a sufficient supply of material in the body 



284 FOOD FACTS FOR THE HOME-MAKER 

which can be utilized in such an emergency. During this 
Food require- P er i°d the digestive tract would have a 
ment in chance for a complete rest. If, however, the 

sickness illness is protracted, a sufficient amount 

of food must be provided to supply the fuel for the 
body activity. It was thought at one time that because 
a person was lying in bed and not performing any ex- 
ternal work that he did not need any food. This theory 
is now just as obsolete as is the general bleeding of pa- 
tients used some centuries ago. In studying a patient 
with a respiration calorimeter it was found that a 
healthy man of normal weight lying in bed for twenty- 
four hours would require about 1850 calories just to 
cover his internal muscular activity. In case of sickness 
the individual may even require more than this to 
overcome the wasting away of tissue due to bacterial 
action. The knowledge of this fact has revolutionized 
the feeding of patients suffering with long-time illnesses 
especially with such fevers as typhoid. 

FOOD FOR SLIGHT ILLNESSES 

Many times an individual is slightly ill when it is not 
necessary to call the doctor and yet when especial care 
with the food would help towards rapid 
recovery. In the case of colds, for instance, 
which are usually contracted because the individual is 
slightly below par, the first thing to do is to maintain 
a laxative diet of low fuel value for about twenty-four 
hours. This means an increased quantity of fruits and 
vegetables, no fats nor sugars, and a small amount of 
starches. When the system has become cleared, this 
diet should be followed by one that is high in such food 
as will build up the strength of the body. Extra fats 



FOOD FOR INVALIDS 285 

should be used in the form of butter, cream, salad oil, 
and bacon fat. Care of course should be taken to use 
foods that are easily digested and not those that would 
again clog up the system. 

In those cases where the digestive tract itself is not 
working properly it is well to avoid all food whatever 
for a day or so, or to use only those foods Digestive 
that are very light and easy to digest, such troubles 
as thoroughly dried toast and broths, particularly mut- 
ton broth in which rice has been cooked. The diet may 
then be gradually increased, beginning with the simple 
foods of the semi-solid diet, avoiding sugars and rich 
foods, and using fruits and vegetables very cautiously 
since they are apt to be irritating to the intestinal 
tract. 

FOOD FOR SPECIAL DISEASES 

Where we have a disease in which the patient must 
be confined to the bed for several weeks, care must be 
taken to prevent the wasting of the tissues Fevers, espe- 
due both to the disease itself and to the ciall y typhoid \ 
lack of food. The food given must be of an easily di- 
gested sort. In the case of typhoid fever the seat of the 
disease is the intestinal tract, so that the food given 
must be of such a kind as can be largely digested in the 
stomach and have very little waste to be dealt with by 
the intestines. The best results have been obtained by 
giving the patients milk the fuel value of which has 
been increased by the addition of cream and milk 
sugar. Broths are also given, cream soups, and fruit 
juices in large quantities. The patient is fed at two- 
hour intervals, and the total number of calories taken 
at each feeding carefully measured. In this way it is 



286 FOOD FACTS FOR THE HOME-MAKER 

possible for a person to leave the hospital after a long 

siege of typhoid weighing as much as he did when he 

was brought in. The fearful emaciation which was 

thought to be a part of typhoid fever is no longer 

considered inevitable. 

With tuberculosis we have a disease in which there 

is a large wasting away of tissue. This must be counter- 

m t . . balanced by an excess of food eaten. At 
Tuberculosis - . ... 

the same time it is important not to upset 

the digestive tract by this excess of food. It is custom- 
ary to feed the patient as much as possible until he has 
regained his normal weight. In order to maintain the 
normal weight, it is then necessary that he should eat 
a third more fuel value than would be his normal diet. 
This is usually made up by the free use of milk, eggs, 
and fats. 

Diabetes is a disease which requires the constant 
supervision of a physician but it is also one where the 
health of the patient depends absolutely 
upon the food which is eaten. This should 
of course be regulated by the physician, but much can 
be done by the patient himself if he understands the 
situation. The cause of the disease is a loss on the part 
of the body of the power of using carbohydrates, so 
that sugar, instead of being burned up by the tissues for 
energy, is carried in the blood and excreted in the urine. 
This condition can be controlled by the food eaten. 
The basis of a diet for such a patient should be protein 
material and fats. Carbohydrates can only be used in 
a restricted quantity, depending upon the extent to 
which the disease has developed in the individual. 
When the point of safety has been ascertained by a 
study of the urine, the diet can then be kept within 



FOOD FOR INVALIDS 287 

that amount by a table of equivalents which can be 
had from the doctor. The housekeeper must then make 
up a variety of meals, using only the quantity of 
starchy foods prescribed by the doctor. 

There is a general disagreement among physicians as 
to the exact cause of gout and rheumatism but it is 
generally admitted that one of the effects Gout and 
of them is an excess of uric acid in the rheumatism 
blood. This is the acid that is formed in the process of 
the utilization of protein foods. Hence usually gout has 
been described as an aristocratic disease, the high liv- 
ing and perhaps pretty steady drinking of the upper 
classes producing this trouble in middle and later life. 
To avoid these diseases those people who have a gouty 
tendency should be careful not to eat an excess of 
foods of all kinds, but particularly of protein foods. 
Foods which tend to disturb the digestive system 
should be avoided as should also those foods which 
have a tendency to putrefaction and which cause 
constipation. This reduces the diet to plain, wholesome 
food, well chosen, thoroughly cooked, and used in mod- 
erate amounts. Excess of food is, after all, the most im- 
portant element of danger and one that is aggravated 
if the food is rich. 

RECIPES FOR INVALID DIETS 

TOAST WATER 

2 slices stale bread 1 cup boiling water 

Cut stale bread in 1/3 inch slices and remove crusts. Put 
in pan and bake in slow oven until thoroughly dried and well 
browned. Break in small pieces, add boiling water, cover, 
let stand one hour. Squeeze through cheesecloth. Season 



288 FOOD FACTS FOR THE HOME-MAKER 

with salt and serve hot or cold. It often proves efficient in 
extreme cases of nausea. 

LEMON WHEY 

1/4 cup milk 2 teaspoons lemon juice 

Add lemon juice to milk and let stand 5 minutes. Strain 
through double thickness of cheesecloth. 

SYRUP FOR FRUIT BEVERAGES 

3/4 cup sugar 3/4 cup boiling water 

Add sugar to boiling water and place on front of range. 
Stir until sugar is dissolved, then let boil, without stirring, 
twelve minutes. Cool and bottle. 

LEMONADE 

1 1/2 tablespoons syrup 

2 tablespoons lemon juice 3/4 cup cold water 

Mix syrup and lemon juice, and add cold water. Use a 
glass lemon-squeezer or wooden drill for expressing juice, 
to avoid extracting oil from rind, strain juice before using. 
Soda water or Apollinaris may be used instead of part or 
all of cold water. 

EGG LEMONADE 

1 egg 2 tablespoons lemon juice 

1 tablespoon powdered sugar 2 teaspoons sherry 

1/4 cup cold water 2 tablespoons crushed ice 

Beat egg slightly, add sugar, water, lemon juice, and wine, 
then strain over crushed ice. Wine may be omitted. 

FLAXSEED LEMONADE 

2 tablespoons flaxseed 2 tablespoons lemon juice 
2 cups boiling water Syrup 



FOOD FOR INVALIDS 289 

Pick over and wash flaxseed. Cover with boiling water, 
and let simmer one hour. Strain, add lemon juice and syrup. 
Serve hot or cold. 

IRISH MOSS LEMONADE 

1/8 cup Irish moss 2 tablespoons lemon juice 

I cup cold water Sugar 

KUMYSS 

2 tablespoons sugar 
2 tablespoons water 

Cook to syrup, rinse pan with 1/2 cup water, put into 
bowl with 1 quart milk, 1/8 cup compressed yeast made 
smooth with part of the milk. Mix well; fill bottles 3/4 full, 
tie corks in. Stand bottles in refrigerator 3 days; lay them 
down in refrigerator 5 days. Draw kumyss with a cham- 
pagne top. 

BOTTLED BEEF ESSENCE 

I pound steak from top of round 

Wipe steak, remove all fat, and cut in small pieces. Place 
in canning jar, cover; place on trivet in kettle and surround 
with cold water. Allow water to heat slowly, care being taken 
not to have it reach a higher temperature than 130 F. 
Let stand 2 hours; strain, and press the meat to obtain all 
the juices. Salt to taste. 

BOTTLED BEEF TEA 

I pound steak from top of round 
I pint cold water 
Salt 

Prepare the beef as for bottled beef essence. Soak 15 
minutes in the water, and cook 3 hours same as bottled 
beef essence. Strain and season. In reheating, care should 
be taken not to coagulate the juices. 



290 FOOD FACTS FOR THE HOME-MAKER 

FROZEN BEEF TEA 

Freeze beef tea to the consistency of a mush. 

BROILED BEEF ESSENCE 

1/2 pound steak from top of round (cut 3/4 inch thick). 
Wipe steak, remove all fat, and place in heated broiler. 
Broil 3 minutes over a clear fire, turning every 10 seconds to 
prevent escape of juices. Put on a hot plate and cut in 1 1/2 
inch pieces ; gash each piece two or three times on each side. 
Press out all the juice with a lemon-squeezer into a warm 
bowl, set in a dish of hot water, care being taken that the 
heat is not sufficient to coagulate juices. Salt the juice very 
slightly. Remove the globules of fat. Serve by teaspoonfuls, 
or, if solid food can be taken, the juice may be poured on 
some dry, fresh-made toast. 

BROILED BEEF TEA 

Dilute broiled beef essence with water. 



EGGNOGS 1 






Egg Sugar Fluid 




Flavor 


Plain : 1 3/4 tb. 3/4 c. milk or cream 


1 tb. 


brandy 


Coffee: 1 1 1/2 tb. 6 tb. milk or cream 


6tb. 


strong coffee 


Fruit: 1 2 tb. 1/4 c. water 


2 tb. 


fruit juice 


1/4 c. chopped ice 






Method: Beat egg well. Add sugar, beat again. Add 


remaining in- 


gredients. Serve very cold in glass. 






GRUELS 






Flour Salt Boiling water 


Milk {scalded) 


Barley flour, 1 tb. 1/4 t. 


1/2 c. 


1/2 c. 


Rice flour, 1 tb. 1/4 t. 


1/2 c. 


1/2 c. 


Farina, 1 tb. 1/4 t. 


1/2 c. 


1/2 c. 


Oat flour, 1 tb. 1/4 t. 


1/2 c. 


1/2 c. 


Cracker crumbs, 2 tb. 1/4 t. 


1/2 c. 


1/2 c. 



1 These tables of recipes were taken from A Cook Book for Nurses, by Sarah C. Hill. 
(Whitcomb and Barrows. Boston, 1907.) 



FOOD FOR INVALIDS 



291 



Method: In top of double boiler mix the flour with cold water enough 
to form a paste. Add the boiling water. Boil 2 or 3 minutes, then 
set over lower part of double boiler to cook for 15 minutes, stirring 
frequently. Add the salt and scalded milk, and serve in a hot cup 
or bowl. The cracker gruel does not need to be mixed with cold 
water nor cooked over hot water, but is sufficiently cooked by the 
2 or 3 minutes boiling. 



FARINACEOUS PUDDINGS 



material 


Milk 


Egg 


Sugar 


Flavor 


Plain: 1 tb. cornstarch 


1/2 c. 


1/2 


2 tb. 


Few drops 


or 1 1/2 tb. 




white 




vanilla, or 


farina, or 2 t. 




of I 




1 t. brandy, 


arrowroot 








or few thin 
shavings of 
lemon rind 


Chocolate: Same 


1/2 c. 


Same 


Same 


3/8 sq. 
chocolate 



Method: Mix the farinaceous material, sugar, and a few grains of salt 
together. Add cold water to make a smooth thick paste. Add the 
milk scalded. Cook until it thickens in double boiler, stirring occa- 
sionally, for 15 minutes. Beat white of egg to a stiff froth. Add to 
this the hot mixture gradually, beating all the time. Pour into a 
mold, chill. Serve with a soft custard made with the yolk of the 
egg. 

TAPIOCA PUDDINGS 

Tapioca Fluid Egg Sugar 

Cream: 2 tb. minute or 1/2 c. 1/2 1 tb. 

1 tb. pearl milk 



Flavor 
Lemon rind 

or 1/2 t. 

vanilla 
Same 



Baked: 1 tb. minute or 1/2 c. 1/2 yolk 1 tb. 

pearl milk 

Coffee: 2 tb. minute or 1/2 c. 1/2 white 2 tb. 
I tb. pearl strong of 1 egg 

coffee 
Fruit: 2 tb. pearl or I c. boil- To taste 1 apple, or 

3 tb. minute ing water 1 peach or 

1/4 c. 
berries 

Method: Soak pearl tapioca if used. Put tapioca in liquid in double 



292 FOOD FACTS FOR THE HOME-MAKER 



boiler. Cook till transparent. Add egg-yolk, cook slightly. Add 
white beaten stiff. Put in mold. Serve cold with cream or a fruit 



sauce. 



Lemon: 
Orange: 



Coffee: 
Wine: 



JELLIES 

I t. granulated gelatine soaked in I tb. cold water. 

Hot liquid Sugar Flavor 

6 1/2 tb. boiling water 3 tb. I 1/2 tb. lemon juice 

3 1/2 tb. boiling water 2 1/2 tb. 3 tb. orange juice, 

and 1/2 tb. lemon 
juice 
1 tb. 4 tb. strong coffee 
2 1/2 tb. 3 tb. wine, 

1/2 tb. lemon juice 
2 1/2 tb. 4 tb. grapefruit juice 



4 tb. boiling water 

5 tb. boiling water 



Grapefruit: 4 tb. boiling water 

IRISH MOSS BLANC MANGE 

1/4 cup Irish moss 1/3 teaspoon vanilla 

11/2 cups cold water 
1 3/4 cups milk 



Salt 



Pour cold water over moss and let stand 20 minutes. Pick 
over moss; add to milk and cook in double boiler 15 to 20 
minutes. Milk should be but very slightly thickened. Strain 
and add salt and vanilla. Strain again into molds. Serve 
with sugar and cream. Sea moss farina may be used in- 
stead of Irish moss — 2 teaspoons being sufficient to thicken 
a pint of milk. A little sugar may be added if desired. 



ABBREVIATIONS AND A TABLE 
OF MEASURES 

t. = teaspoon 
tb. = tablespoon 

c. = cup 
pt. = pint 
qt. = quart 

3 teaspoons = i tablespoon, or 1/2 ounce 

4 tablespoons =1/4 cup 
8 tablespoons —1/2 cup 

16 tablespoons = 1 cup, or 8 ounces 
2 cups = I pint, or 1 pound 

2 pints = I quart 

All measures are level (the flour leveled with the back of 
a knife to the edge of the spoon or cup) . 
Sift all dry ingredients before measuring. 



BIBLIOGRAPHY 

GENERAL REFERENCE BOOKS 

United States Food Administration. Food and the War. 

A textbook for college classes. Houghton Mifflin Com- 
pany. 1918. 
Robert Hutchison. Food and the Principles of Dietetics. 

William Wood and Company. 191 7. 
W. H. Jordan. Principles of Human Nutrition. The Mac- 

millan Company. 1914. 
Vernon Kellogg and Alonzo E. Taylor. The Food 

Problem. The Macmillan Company. 19 17. 
Helen Kinne and Anna M. Cooley. Foods and Household 

Management. The Macmillan Company. 1916. 
Mary Swartz Rose. Feeding the Family. The Macmillan 

Company. 191 7. 
Henry C. Sherman. Food Products. The Macmillan 

Company. 1914. 
Henry C. Sherman. Chemistry of Foods and Nutrition. The 

Macmillan Company. 191 8. 
Frank Hall Thorp. Outlines of Industrial Chemistry. The 

Macmillan Company. 1905. 

PAMPHLETS 

W. O. Atwater and A. P. Bryant. The Chemical Composi- 
tion of American Food Products. United States Depart- 
ment of Agriculture, Office of Experiment Station, Bulle- 
tin No. 28. 1906. 

W. O. Atwater. Principles of Nutrition and Nutritive Value 
of Food. United States Department of Agriculture, Farm- 
ers' Bulletin No. 142. 1917. 

Caroline L. Hunt and H. W. Atwater. I. What the Body 



296 BIBLIOGRAPHY 

Needs. II. Cereal Foods. III. Foods Rich in Protein. United 
States Department of Agriculture. I. Farmers' Bulletin 
No. 808. March, 1917. II. Farmers' Bulletin No. 817. 
May, 1917. III. Farmers' Bulletin No. 824. July, 19x7. 

Anna Barrows. The Farm Kitchen as a Workshop. United 
States Department of Agriculture, Farmers' Bulletin 
No. 607. 1914. 

E. T. Wilson. Modern Conveniences for the Farm Home. 
United States Department of Agriculture, Farmers' Bul- 
letin No. 270. 191 6. 

Mary Hinman Abel. Care of Food in the Home. United 
States Department of Agriculture, Farmers' Bulletin 
No. 375. 1916. 

United States Department of Agriculture. Home-Made 
Fireless Cookers and Their Use. Farmers' Bulletin No. 771. 
1917. 

BOOKS ON THE CARE AND FEEDING OF 
CHILDREN 

Charles G. Kerley. Short Talks with Young Mothers. 

G. P. Putnam's Sons. 1919. 
L. Emmett Holt. The Care and Feeding of Children. 

D. Appleton & Company. 1918. 
Richard Smith. The Baby's First Two Years. Houghton 

Mifflin Company. 1915. 

PAMPHLETS ON THE CARE AND FEEDING OF 
CHILDREN 

Mary Swartz Rose. The Feeding of Young Children. 

Teachers College Bulletin, Technical Bulletin No. 3. 

January 14, 191 1. 
Mary Swartz Rose. Food for School Boys and Girls. 

Teachers College Bulletin, Technical Bulletin No. 23. 

February 14, 1914. 



BIBLIOGRAPHY 297 

Reprinted from the Public Health Bulletin. Food for 
Children from Two to Six Years Old. Massachusetts State 
Department of Health. Volume 5. No. 2. 1918. 
Caroline L. Hunt. Food for Young Children. United States 
Department of Agriculture, Farmers' Bulletin No. 171. 
June, 1917. 
Lucy H. Gillett. Food Allowances for Healthy Children. 
Bureau of Food Supply, A.I.C.P., New York City. Pub- 
lication No. 115. 
Caroline L. Hunt. School Lunches. United States Depart- 
ment of Agriculture. Farmers' Bulletin No. 712. March 
17, 1916. 
Children's Bureau, U.S. Department of Labor. 
Care of Children Series: 
No. 1. Prenatal Care. By Mrs. Max West. 
No. 2. Infant Care. By Mrs. Max West. 
No. 3. Child Care. By Mrs. Max West. 
No. 4. Milk. By Dorothy R. Mendenhall, M.D. 
Children's Year Follow-up Series: 

No. 1. What is Malnutrition? By Lydia Roberts. 

FARMERS' BULLETINS. UNITED STATES 
DEPARTMENT OF AGRICULTURE 

Mary Hinman Abel. Beans, Peas, and Other Legumes as 
Food. No. 121. 1916. 

Caroline L. Hunt and H. L. Wessling. Bread and Bread- 
Making in the Home. No. 807. 191 7. 

C D. Woods and Harry Snyder. Cereal Breakfast Foods. 
No. 249. 1917. 

C. F. Langworthy and C. L. Hunt. Cheese and its Eco- 
nomical Uses in the Diet. No. 487. 19 17. 

C. F. Langworthy and C. L. Hunt. Corn Meal as a Food 
and Ways of Using It. No. 565. 191 7. 

C. F. Langworthy and C. L. Hunt. Corn, Kafir, and Cow* 
peas in the Home. No. 559. 191 3. 



298 BIBLIOGRAPHY 

Charles D. Woods. Food Value of Corn and Corn Products. 

No. 298. 1915. 
C. F. Langworthy. Use of Fruit as a Food. No. 293. 

1915. 

C. L. Hunt. Fresh Fruit and Vegetables as Conservers of 

Other Staple Foods. Number 871. 1917. 
C. L. Hunt. Honey and Its Uses in the Home. No. 653. 191 5. 
C. F. Langworthy and C. L. Hunt. Economical Use of Meat 

in the Home. No. 391. 1910. 
Charles D. Woods. Meats: Composition and Cooking. 

No. 34. 1904. 
Whitaker, Rogers, and C. L. Hunt. Milk: Care of and Use 

in the Home. No. 413. 1917. 
R. D. Milner. The Use of Milk as Food. No. 363. 1916. 
C. F. Langworthy and C. L. Hunt. Mutton and Its Value 

in the Diet. No. 526. 19 16. 
Mary Hinman Abel. Sugar and Its Value as Food. No. 535. 

1915. 
Maria Parloa. Preparation of Vegetables for the Table. No. 
256. 1917. 

MISCELLANEOUS PAMPHLETS 

United States Department of Agriculture. Professional 

Papers. 
A. D. Holmes and H. L. Lang. Fats and Their Economical 

Use in the Home. Bulletin No. 469. December 15, 1916. 
A. D. Holmes. Studies on the Digestibility of Some Nut Oils. 

Bulletin No. 630. April 16, 1918. 
A. D. Holmes. Digestibility of Proteins Supplied by Soy-Bean 

and Peanut Press-Cake Flours. Bulletin No. 717. Sept. 25, 

1918. 
A. D. Holmes. Digestibility of Certain Miscellaneous Animal 

Fats. Bulletin No. 613. April 25, 1919. 
A. D. Holmes. Elements on the Digestibility of Fish. Bulletin 

No. 649. April 13, 1918. 



BIBLIOGRAPHY 299 

The Agricultural Situation for 1918. Part II. Dairying. 
Circular No. 85. Jan. 31, 191 8. Office of the Secretary. 

Office of the Secretary. Cottage Cheese Dishes. Circular 
No. 109. April 15, 1918. 

Office of the Secretary. Use Rice Flour to Save Wheat. 
Circular No. 119. 1918. 

Office of the Secretary. Use of Soy-Bean Flour to Save 
Wheat, Meat, and Fat. Circular No. 113. 1918. 

United States Food Administration Bulletins and Cir- 
culars. 1917 and 1918. 



INDEX 



Abbreviations, 293. 

Absorption of food, 234. 

Albumen water, 271. 

Allspice, 215. 

Almond extract, 216. 

Aluminum for kitchen utensils, 

14. 
Angel cake, 142. 
Angel cream, 208. 
Animal fats, 167. 
Anise, seeds, 215; oil, 216. 
Apple compote, 195; dumpling, 

195; ginger, 224; porcupine, 197; 
I pudding, 196; sauce, 197; tapioca 

or sago, 197. 
Apple sauce cake, 194. 
Asparagus loaf, 157. 

Babies. See Infants. 

Bacon and eggs, 253. 

Bacon (crisp) fat, 52. 

Baked bananas (1), 189; bananas 
(11), 190; beans, 90-92; bean 
soup, 101; bread and cheese, 94; 
cheese and pimento potato, 156; 
fish, 73; haddock, in cheese 
sauce, 74; halibut, with tomato 
sauce, 73; hominy, 116; potatoes, 
stuffed, 155; ripe cucumber, 159; 
smelts, 84; stuffed green peppers, 
161; tomatoes, 162. 

Baking-powder, 124, 125. 

Baking-powder method of mixing 
breadstuff s, 123. 

Baking-soda, 124. 

Bananas, baked (1), 189; baked (11), 
190; fried, 189. 

Barley, 109, no. 

Barley and rice flour muffins, 129. 

Barley cookies, 280. 

Barley sugar, 187. 

Barley water, for infants, 262; 
recipe for, 271. 

Basil, 215. 

Batter, pour, 121; drop, 121. 

Bavarian cream, 205, 206; cara- 



mel, 206; chocolate, 206; coffee, 
206. 

Bay-leaf, 215. 

Bean, baked, soup, 101 ; black and 
white, soups, flavoring for, 100; 
dried, soup, 100; green, and 
pickled beet salad, 175; lima, and 
cheese roast, 95. 

Beans, 21; baked, 90-92; mashed, 
as basis for soups, 91; mold of, 
160; soy, 89. 

Beef, cuts of, 44-47; sides, 44; 
quarters, 45; loin, 46; rump, 46; 
round, 47. 

Beef, oatmeal, and tomato, 59; 
scraped, 271. 

Beef essence, bottled, 289; broiled, 
290. 

Beef fat, 167. 

Beef juice, 271. 

Beef olives, 56; roll, 59; stew, 54; 
tongue, fresh, 61. 

Beef tea, bottled, 289; broiled, 290; 
frozen, 290. 

Beet sugar, 184. 

Beverage recipes, 218-21: choco- 
late, 219; coffee, cold water, 218; 
coffee, filtered, 218; coffee, hot 
water, 218; coffee and choco- 
late, iced, 220; fruit punch, 220; 
grape juice (1), 220; grape juice 
(11), 221; lemon ginger ale, 220; 
tea, 218; tea, iced, 219; tea, 
Russian, 219. 

Beverages: chocolate, 214; cocoa, 
211, 214; coffee, 211-13; fruit 
drinks, 214; tea, 211-13. 

Bibliography, 295-99. 

Bile, the, 232. 

Biscuits, cornmeal, 130. 

Black bean soup, flavoring for, 100. 

Boiled frosting, 143; leg of mutton, 
57 ; macaroni with tomato sauce, 
117; rice pudding, 193. 

Boston baked beans. See Baked 
beans. 



302 



INDEX 



Boston cut, the, 44. 

Boston roast, 102. 

Bottled beef essence, 289; beef tea, 
289. 

Brains, 67; a la Newburg, 67; a la 
Poulette, 67; deviled, 67; omelet, 
68; salad, 68; scrambled, 68. 

Braised lambs' hearts, 61 ; beef, 55. 

Bran muffins, 128. 

Bread, baked, and cheese, 94; corn- 
meal and wheat, 133; crisp corn, 
128; nut, 131; quick raisin, 130; 
potato, 133; rice, 134; rolled oats, 
133; rye, 134; spoon corn, 130. 

Bread-making, grains used for, 109; 
processes of, 126. 

Bread method of mixing bread- 
stuffs, 123. 

Bread pudding, 190. 

Breadstuff s, 19, 120; methods of 
mixing, 122, 123; leavening 
agents, 123-26. 

Breakfast, 253, 254. 

Breakfast cereals, in; malted, 112; 
used in other ways, 113. 

Breast feeding, 260, 261. 

Broiled beef essence, 290; beef tea, 
290. 

Broiling, 50. 

Broth, clam, 81; for infants, 271. 

Brown Betty, 191. 

Brown Susan, 191. 

Buckwheat griddle cakes, 131. 

Butter, peanut, 92; as ingredient 
of flour-mixtures, 122; used in 
cooking, 167; nut, 169; fruit, 225. 

Butter cake, 136. 

Butters, nut, or margarines, 169. 

Cabbage, and rice, 157; salad, hot, 
174. 

Cake, angel, 142; apple sauce, 194; 
butter, 136; chocolate, or devil's 
food, 139; chocolate nougat, 138; 
date kisses, 189; Dutch apple, 
196; golden, 142; Lady Balti- 
more, 139; marshmallow, 137; 
nut loaf, 140; sponge, 142; wal- 
nut, 137- 

Cake method of mixing breadstuffs, 
123. 

Calcium for the body, 23, 28, 146, 
247. 



Calorie, heat-unit, 239, 240. 

Calves' tongues with tomato sauce, 
60. 

Camembert cheese, 87. 

Canapes, cheese (1), 99; cheese (11), 
99; oyster, 82. 

Candies: cream candy, 188; fudge, 
188; molasses candy, 188; Olym- 
pian cream, 188; panocha, 187. 

Candy, unwholesome between 
meals, 234, 267, 275. 

Cane sugar, 183, 184. 

Canning of fish, 71, 72. 

Caper sauce, 66. 

Capers, 215. 

Caramel, method of making, 186. 

Caramel, Bavarian cream, 206; 
frosting, 143; sauce, 203. 

Caraway, 215. 

Carbohydrates, 18, 105. 

Carbon in foods, 18. 

Carrot and green pepper salad, 175. 

Carrot and orange marmalade, 222. 

Cassareep, 217. 

Casserole of roe, Maryland style, 
68. 

Cassia, 215. 

Catchup, 217. 

Cauliflower a la Hollandaise, 158. 

Cayenne, 216. 

Celery ramekins, 158. 

Celery seeds, 215. 

Cellulose, 20. 

Cereal, meanings of the term, 106. 

Cereal grains. See Grains. 

Cereal gruels for young children, 
264. 

Cereal recipes, 1 14-19: baked hom- 
iny, 116; boiled macaroni with 
tomato sauce, 117; gnocchi alia 
Romana, 118; green pea and 
oatmeal soup, 115; macaroni 
loaf, 118; macaroni with peppers, 
117; oatmeal and spinach soup, 
115; oatmeal pudding, 119; oat- 
meal soup, iia; Pittsburgh samp, 
119; rice ana onion soup, 115; 
rice with parsley or chives, 116; 
scalloped rice, 116; Spanish pilaf, 
117; Turkish pilaf, 117. 

Cereals, 19; breakfast, in; malted, 
112; puffed, 112; uncooked, 112; 
cooking of, 1 13; in packages, 113; 



INDEX 



303 



breakfast, used in other ways, 
113; relative values of, as pur- 
chased, 114; proportions for 
cooking, 114. 

Chambery potatoes, 154. 

Charlotte russe, 207. 

Cheese, 21; food value of, 85; com- 
position of, 85; reasons for im- 
portance of, in diet, 85; kinds, 86; 
method of making, 86; ripening, 
86, 87; digestion, 87, 88; care of, 
88; use of, in diet, 88, 89. 

Cheese recipes, 93-99 : baked bread 
and cheese, 94; cheese and eggs, 
98; cheese canapes (1), 99; cheese 
canapes (11), 99; cheese cro- 
quettes, 98; cheese filling, 96; 
cheese jelly salad, 179; cheese 
patties, 99; cheese ramekin, 97; 
cheese scallop, 98; cheese souffle, 
64, 94; cheese toast, 97; corn, 
tomato, and cheese, 95; cottage 
cheese nut loaf, 96; fondue, 93; 
lima bean and cheese roast, 95; 
risotto, 97; toasted sandwich, 95; 
Welsh rarebit, 93. 

Cherry puffs, 198; salad, 176. 

Chicken, and fowl, how to dis- 
tinguish between, 51; how to 
dress, 51; how to truss, 51, 52; 
use of the giblets for gravy, 52. 

Chicken, chartreuse, 65; creamed, 
with mushrooms, 62; fricassee 
Creole, 63; smothered, 63. 

Children, young, food of, 263-67; 
good food-habits and table man- 
ners in, to be formed early, 265; 
diet for, at twelve months, 267; 
diet for, at eighteen months, 268; 
two to four years old, simple 
menu for, 269; two to four years 
old, list of foods allowed to, 269, 
270. See Infants, School-chil- 
dren. 

Chili sauce, 228. 

Chipped pears, 224. 

Chocolate, as a beverage, 214; prep- 
aration of, for the table, 219. 

Chocolate, sweet, 181. 

Chocolate and almond pudding, 
202; Bavarian cream, 206; bread 
pudding, 190; cake, 139; corn- 
starch pudding, 193; hoovers, 



140; nougat cake, 203; nut 
cookies, 281; sauce, 203. 

Chow chow, 227. 

Chowder, clam, 81; corn, 34-; fish, 
77; vegetable, 154. 

Chutney, 217; recipe for making, 
228. 

Cinnamon, spice, 215; extract, 216. 

Clam, broth, 81; chowder, 81. 

Cleanliness, kitchen, 7, 12-15; of 
the housekeeper, 16. 

Clove extract, 217. 

Cloves, 216. 

Coal range, the, 10, II. 

Cocoa, harmful ingredient of, 211; 
method of preparation for mar- 
ket, 214; method of making, 214. 

Cocoanut oil, 169. 

Cod, salted, 71. 

Coddled egg, 271. 

Codfish, salt, balls, 79; hash, 78. 

Coffee, as ingredient of flour- 
mixtures, 122; place of, in diet, 
211, 213; harmful ingredient of, 
211; method of preparation for 
market, 213; varieties of, 213. 

Coffee, cold water, 218; filtered, 218; 
hot water, 218. 

Coffee Bavarian cream, 206; 
mousse, 207; parfait, 209. 

Colds, diet in case of, 284. 

Composition of foods, 17-25. See 
Fruits, etc. 

Compote, apple, 195. 

Concentrated foods, 234. 

Condiments. See Pickles, sauces, 
preserves. 

Conserve, currant, 224; plum (i), 
224; plum (11), 225. 

Cookies, 278; barley, 280; chocolate 
nut, 281; molasses, 279. 

Cooking fats, 167. 

Corn, no. 

Corn and potato loaf, 156; bread, 
crisp, 128; bread, spoon, 130; 
cake, Rhode Island, 127; cakes, 
drop, 127; chowder, 34; dodger, 
121; fritters, Creole, 159; meal 
and wheat bread, 133; meal bis- 
cuits, 130; muffins, 129; oysters, 
158; pone, 127; pudding from 
fresh corn, 159; tomato, and 
cheese, 95. 



304 



INDEX 



Corn oil, 167, 168. 

Corned beef hash, 58. 

Cornmeal, 122. 

Cornstarch pudding, chocolate, 

193- 

Cottage cheese nut loaf, 96; ome- 
let, 38; pudding, 194; supper 
salad, 179. 

Cottonseed oil, 167, 168. 

Cream, angel, 208; Bavarian, 205, 
206; marshmallow, 137; Olym- 
pian, 188; Spanish, 205. 

Cream candy, 188. 

Cream of tartar, 124. 

Creamed chicken with mushrooms, 
62; eggs and potato, 156; pea- 
nuts and rice, 104; omelet, 39; 
sweetbreads, brains, or roe, 67. 

Creamy egg, 37. 

Creole corn fritters, 159; sauce, 65. 

Crisp corn bread, 128. 

Croquettes, 65; cheese, 98. 

Cucumber, baked ripe, 159. 

Cucumber and pineapple salad, 
177. 

Currant conserve, 224. 

Curry powder, 216. 

Curry sauce, 66. 

Custard, baked, 36; soft or boiled, 
36. 

Cuts of beef, 44-47; digestibility 
and nutritive value of the vari- 
ous, 48. 

Dairy herds, 27. 

Date kisses, 189; pudding, 198. 

Delmonico potatoes, 155. 

Dessert recipes: angel cream, 208; 
apple compote, 195; apple dump- 
ling, 195; apple porcupine, 197; 
apple pudding, 196; apple sauce, 
197; apple sauce cake, 194; apple 
tapioca or sago, 197; apricot 
sauce, 192; baked bananas (1), 
189; baked bananas (11), 190; 
Bavarian cream, 205; boiled rice 
pudding, 193; bread and butter 
pudding with whipped cream, 
190; bread puddings, 190; brown 
Betty, 191; brown Susan, 191; 
Charlotte russe, 207; cherry 
puffs, 198; chocolate and almond 
pudding, 202; chocolate corn- 



starch pudding, 193; coffee 
mousse, 207; coffee parfait, 209; 
cottage pudding, 194; date kisses, 
189; date pudding, 198; Dutch 
apple cake, 196; fig pudding, 
201; fig toast, 189; foamy sauce, 
200; fried bananas, 189; frozen 
orange whip, 209; fruit pudding, 
205; fruit souffle, 208; 1-2-3 ice 
cream, 210; India'n pudding, 191; 
Indian tapioca pudding, 192; 
jellied walnuts, 204; Jerusalem 
pudding, 207; lemon jelly, 204; 
lemon sauce, 194; maple mousse, 
209; molasses sauce, 206; orange 
Bavaroise, 206; orange tapioca, 
198; plum pudding without eggs, 
201; poor man's pudding, 193; 
prune pudding, 199; prune whip 
(1), 199; prune whip (11), 199; 
pudding sauces, 202-04; raisin 
pudding, 201; rice and apricot 
pudding, 192; rice flummery, 192; 
Spanish cream, 205; splash, 208; 
steamed suet and fruit pudding, 
200; vanilla mousse, 209; walnut 
ice, 210. 

Devil's food, 138; or chocolate 
cake, 139; filling for, 139. 

Devonshire sauce, 217. 

Dextrine, 105, 106. 

Diabetes, food for, 286. 

Diet, varied, 24, 253; a sufficient, 
241-43; recommendations for 
low-cost, 248, 249; for 3000 calo- 
ries, 251; for child at twelve 
months, 267 ; for child at eighteen 
months, 268; in colds, 284; in 
digestive troubles, 285. 

Dietary standards, 243. 

Diets, typical invalid, 282, 283; 
recipes for invalid, 287-92. 

Digestion, and fats, 164; the or- 
gans and the process of, 229-33; 
influences for good, 233, 234. 

Digestive troubles, diet in case of, 
285. 

Dinner, 255-57; combinations suit- 
able for, 257-59. 

Dishwashing, 15. 

Dough, soft, 121; stiff, 121. 

Dressing, for turkey, 66; for wild 
game, 66. 



INDEX 



305 



Dressing a chicken, 51. 
Dressings, salad. See Salad dress- 
ings. 
Dried bean soup, 100. 
Drop corn cakes, 127; ginger cakes, 

135- 
Drops, sponge, 140. 
Duck, mock, 55. 
Dumpling, apple, 195. 
Dutch apple cake, 196. 
Dutch cheese, 87. 

Egg and milk recipes, 34-41. See 
Milk. 

Egg lemonade, 288. 

Eggnogs, 290. 

Eggplant, fried, 159; scalloped, 
159; stuffed, 160. 

Eggs, protein in, 21, 26; food value 
of. 32, 33; how to cook, 33; 
boiled, 33; poached, 33; care of, 
33; how to preserve, 33; as in- 
gredient of flour mixtures, 122. 

Eggs, cheese and, 98; coddled, 
271; creamed, and potato, 156; 
creamy, 37; in mashed potato, 
41; poached, 37; scalloped, with 
cottage cheese, 38; scrambled, 
with asparagus, 37; scrambled, 
with cottage cheese, 38; scram- 
bled, with peas, 37; scrambled, 
with tomato, 37. See Omelet. 

Electric stove, the, 11. 

Elements, 17. 

Enamel-ware, 14. 

Enzymes, 231, 232. 

Extracts, flavoring, 216, 217. 

Fairy gingerbread, 135. 

Farina cream soup, 35. 

Farinaceous puddings, 291. 

Farmers' Bulletins, the, 5. 

Fats, 20; the chief source of heat 
and energy in the body, 164; di- 
gestibility of, 164; quantity used 
in United States, 165; need to 
save, 165; nature of, 165; use of, 
166; table, 167; cooking, 167; 
animal, 167; lard, 167; suet, 167; 
mutton, 167; of poultry, 167; 
oleomargarine, 168; vegetable, 
168; nut butters or margarines, 
169; place of, in the diet, 169; 



ways of avoiding waste of, 170; 

rendering of, 170; care of, 170; 

flavoring of, 170; savory, 171; 

digestibility of, 234; heat value 

of, 240. 
Fat-soluble A, 24, 147, 148. 
Fennel, 215. 

Ferments, organized, 230; unor- 
ganized, 231. 
Fevers, food for, 285. 
Fig filling, 137; pudding, 201 ; toast, 

189. 
Fillet, of beef, 46; of fish, stuffed 

with oysters, 74. 
Filling, 139; cheese, 96; fig, 137; 

for devil's food, 139; sour-cream, 

.137. 

Finnan haddie, 80; savory, 80; 
Scottish, 79. 

Fireless cookers, 11. 

Fish, 21; comparative use of, in 
United States and in Europe, 69; 
composition of, 69; groups of, 69, 
70; buying, 70; the preserving of, 
71 ; frozen, 71 ; salted, 71 ; canned, 
71, 72; care of, 72; ways of 
cooking, 72, 73. 

Fish recipes: baked fish, 73; clam 
broth, 81; clam chowder, 81; 
codfish balls, 79; codfish (salt) 
hash, 78; fillets of fish, stuffed 
with oysters, 74; fish a la cieme, 
79; fish chowder, 77; haddock a 
la Newton, 75; haddock baked 
in cheese sauce, 74; halibut, 
baked, with tomato sauce, 73; 
halibut, molded, 75; kedgeree, 
76; finnan haddie, 80; finnan 
haddie, savory, 80; finnan haddie, 
Scottish, 79; oyster canapes, 82; 
oysters, fairy roast, 82; oysters, 
fried, 82; oysters, jellied, 83; 
oysters, panned, 82; oysters, 
sauted, 83; potato shredded fish 
souffle, 78; salmon timbale or 
loaf, 76; scalloped fish, 76; scal- 
lops (1), 83; scallops (11), 83; 
scallops, stewed, 83; scrod, to 
cook, 74; shrimp wiggle, 77; 
smelts, baked, 84; smelts, fried, 
84; whitebait, 84. 

Flavoring herbs, spices, and ex- 
tracts, 215-17. 



306 



INDEX 



Flaxseed lemonade, 288. 

Flour, kinds of, 109; grades of, 120, 
121; graham, 121; entire wheat, 
121. 

Flour-mills, 108. 

Flour mixtures, 121; proportions 
for, 121; effect of ingredients on, 
122. 

Fluid diet, 282. 

Flummery, rice, 192. 

Foamy sauce, 200. 

Fondue, 93. 

Food, the importance of, 1-5; 
health dependent on, 4; habits 
concerning, 4, 5; care of, 14, 15; 
composition of, 17-25; definition 
of, 17; energy-producing^ 19; 
containing starch, 19; containing 
sugar, 19; heat-producing, 20; 
containing nitrogen, 21; tissue- 
producing, 21; containing min- 
eral matter, 22-24; fi ye classes 
of, 26; the process of utilization 
of, one of combustion, 229; di- 
gestion of, 229-34; concentrated, 
234; absorption of, 234; uses of, 
in the body, 235 ; wastes in proc- 
ess of utilization of, 235, 236; 
diagram of changes undergone 
by, in the body, 237; fuel, 238, 
239; fuel values of, 240, 241; 
building material supplied by, 
243-47; c°st of, 248, 249; groups 
of, based on chemical composi- 
tion, 250; division of, into meals, 
251, 252; for infants and young 
children, 260-72; list of articles 
of, allowed a child two to four 
years old, 269, 270; recipes for 
infant, 271, 272; good supply 
necessary for school-children, 
273; the right, for school-chil- 
dren, 274; vagaries in, harmful, 
275; typical invalid diets, 282, 
283; serving of, to invalids, 283; 
requirement of, in sickness, 283, 
284; for slight illnesses, 284, 285; 
for special diseases, 285-87. 

Fowl. See Chicken. 

French omelet, 40. 

Fricassee, chicken, Creole, 63. 

Fricasseed rabbit, 63. 

Fried bananas, 189; eggplant, 159; 



oysters — fancy roast, 82; salt 
pork, 58; smelts, 84. 

"Frikasie," a, 63. 

Fritters, Creole corn, 159. 

Frosting, boiled, 143; caramel, 143; 
maple sugar, 136; uncooked, 144. 

Frosting sauce, 202. 

Frozen beef tea, 290; orange whip, 
209. 

Fruit butter, 225; pudding, 205; 
punch, 220; salads, see Salad; 
souffle, 208. 

Fruit drinks, 214. 

Fruit sugar, 185. 

Fruits, composition of, 22-24, *46; 
a source of minerals, 23, 24, 146; 
a source of vitamines, 24, 147, 
148; consumption of, should be 
increased, 145; ways of grouping, 
148; uses of, 149, 152; prepara- 
tion of pectin for jellying of, 152, 
153; sugar in, 185. 

Fudge, 188. 

Fuel, need of, for the body, 238; 
provided by food, 238, 239. 

Game, wild, dressing, 66. 

Garlic, 215. 

Gas stove, the, 11. 

Gastric juice, 231. 

German horseradish sauce, 57. 

Giblet gravy, 62. 

Ginger, 216. 

Ginger ale, lemon, 220. 

Ginger ale salad, 177. 

Gingerbread, fairy, 135; old-fash- 
ioned soft, 135; soft, 135. 

Ginger cakes, drop, 135. 

Ginger snaps, 279. 

Glucose, 185. 

Gluten, 107. 

Gnocchi alia Romana, 118. 

Golden cake, 142; sauce, 202. 

Gout, food for, 287. 

Graham flour, 121. 

Grain, structure of the kernels of, 
106, 107. 

Grains, cereal, 107, 108; milling, 
108; used for bread-making, 109; 
barley, 109, no; corn, no; oats, 
no; rice, 111; rye, in. See 
Cereals. 

Grape juice, 220, 221. 



INDEX 



307 



Grape marmalade, 221; preserves, 

221. 
Grapes, spiced, 221. 
Green peppers stuffed with cow 

peas, 101. 
Green tomato marmalade, 223. 
Griddle cakes, buckwheat, 131. 
Griddle cakes, difficult to digest, 

253. 
Grilled muffins, 132. 
Grinding, 108. 
Gruels, cereal, for young children, 

264; recipes for, 272, 290. 

Habits, food, 4, 5. 

Haddock, a la Newton, 75; baked 

in cheese sauce, 74. 
Halibut, baked, with tomato sauce, 

73; molded, 75. 
Hamburg steak, 56. 
Hard sauce, 202. 
Harvey sauce, 217. 
Hash, corned beef, 58; salt codfish, 

78; vegetable, 155. 
Health dependent on food, 4. 
Hearts, lambs', braised, 61. 
Heat, unit of, the calorie, 239, 240. 
Herbs, flavoring, 215. 
Hind shin, the, 47. 
Hindu salad, 176. 
Hoe-cake, 121. 
Hollandaise sauce, 158. 
Holt, Dr., Care of the Baby, 262. 
Hominy, 112; baked, 116; cake, 

128; puffs, 127. 
Honey, 185. 

Hoovers, chocolate, 140. 
Horseradish sauce, German, 57. 
Housekeeper, the responsibility of, 

1, 2. 
Housekeeping, the profession of, 

2-4. 

Ice cream, 1-2-3, 210. 

Iced coffee and chocolate, 220; tea, 
219. 

Indian pudding, 191; tapioca pud- 
ding, 192. 

Infants, mother's milk for, 260, 
261; modified milk for, 261, 262; 
other foods for, 262; regular 
feeding hours for, 263; recipes for 
foods for, 271, 272. See Children. 



Intestine, small and large, 232, 233. 

Invalid diets, recipes for, 287-92: 
bottled beef essence, 289; bottled 
beef tea, 289; broiled beef es- 
sence, 290; broiled beef tea, 290; 
egg lemonade, 288; eggnogs, 290; 
farinaceous puddings, 291; flax- 
seed lemonade, 288; frozen beef 
tea, 290; gruels, 290; Irish moss 
blanc mange, 292; Irish moss 
lemonade, 289; jellies, 292; ku- 
myss, 289; lemon whey, 288; 
lemonade, 288; syrup for fruit 
beverages, 288; tapioca pud- 
dings, 291; toast water, 287. 

Invalids, typical diets for, 282, 283; 
serving of food to, 283; food re- 
quirement of, 283, 284. 

Invert sugar, 185. 

Irish moss blanc mange, 292; 
lemonade, 289. 

Iron, needed in the body, 23, 246; 
portions containing two milli- 
grams, 246, 247. 

Jam, peach, and marmalade, 222. 
Japanese salad, 178. 
Jellied oysters, 83; walnuts, 204. 
Jelly, for invalids, 292; lemon, 204; 

orange Bavaroise, 206; quince 

and cranberry, 225; tomato 

salad, 176. 
Jellying, preparation of pectin for, 

152, 153. 
Jerusalem pudding, 207. 
Jumbles, peanut butter, 280. 
Junket, 272. 

Kedgeree, 76. 

Kentucky potatoes, 154. 

Kerley, Dr., Short Talks with 
Young Mothers, 262. 

Kernels, structure of, 106, 107. 

Ketchup. See Catchup. 

Kisses, date, 189. 

Kitchen, skilled labor in, 6; the old- 
fashioned, 7; plan of, 7-9; equip- 
ment of, 10-16. 

Kumyss, 289. 



Labor-saving devices in 

kitchen, 10. 
Lady Baltimore cake, 139. 



the 



308 



INDEX 



Lamb, breast of, roast, 57. 

Lambs' hearts, braised, 61. 

Lard, 167. 

Leavening agents, 123-26. 

Legumes, 89-92. See Bean(s), 
Pea(s), Pulses. 

Legumes, recipes for, 99-104: 
baked bean soup, 101; Boston 
roast, 102; creamed peanuts and 
rice, 104; dried bean soup, 100; 
green peppers stuffed with cow- 
peas, 101; lentil loaf, 101; lentil 
or split-pea soup, 99; pecan nut 
loaf, white sauce, 102; rice and 
nut loaf, 103; vegetable roast, 
103. 

Lemon bread pudding, 190; ginger 
ale, 220; jelly, 204; sauce, 194; 
whey, 288. 

Lemon extract, 217. 

Lemonade, 288; egg, 288; flaxseed, 
288; Irish moss, 289. 

Lentil loaf, 101 ; or split-pea soup, 
99. 

Liberty muffins, 128. 

Light or convalescent diet, 283. 

Lima bean and cheese roast, 95. 

Limewater, 261, 272. 

Liver, function of the, 230. 

Loaf, asparagus, 157; corn and po- 
tato, 156; cottage cheese nut, 96; 
lentil, 101; macaroni, 118; pecan 
nut, white sauce, 102; prune, 
131; rice and nut, 103; salmon, 
76. 

Loin, the, 46. 

Lunch, school and college, 277. 

Lunch-box, the planning of the, 
276; recipes for the, 278-81. 

Luncheon, 254, 255. 

Lungs, function of the, 230. 

Macaroni, boiled, with tomato 
sauce, 117; with peppers, 117. 

Macaroons, nut, 141; Swedish, 141. 

Mace, 216. 

Magnesium in fruits and vege- 
tables, 24. 

Malt, 112. 

Malt sugar, 185. 

Malted breakfast foods, 1 12. 

Maltose, 106. 

Maple mousse, 209. 



Maple sugar, 183. 

Maple sugar frosting, 136. 

Margarines, nut, 169. 

Marguerites, 141. 

Marjoram, 215. 

Marmalade, carrot and orange, 
222; grape, 221; green tomato, 
223; orange, 222; peach jam and, 
222. 

Marshmallow cake, 137; cream or 
paste, 137. 

Mastication, proper, importance of, 
231, 233. 

Meals, division of food into, 251, 
252; regularity of hours of, de- 
sirable, 252 ; variety in, essential, 
252, 253. See Breakfast, etc. 

Measures, a table of, 293. 

Meat, 21; cost of, 42; composition 
of, 42, 43; tough and tender, 43, 
44; ways of cooking, 48; soup- 
making, 48, 49; roasting and 
broiling, 49, 50; stewing, 50. 

Meat recipes, 53-68. 

Meat ball with horseradish sauce, 
56; pie, rice, 60; scalloped, 59. 

Menu, simple, for child two to four 
years old, 269; for the school 
lunch-box, 278. 

Menus, the making of, 248-59. 

Milk, protein in, 21, 26, 27, 29; 
calcium in, 22, 23, 28; food value 
of, 27-29; a "protective food," 
27; sugar of, 28, 184, 185; vita- 
mines in, 28; price of, 29; use of, 
in cooking, 30; care of, 30-32; 
grades of, 30, 31 ; pasteurized, 31 ; 
sterilized, 31, 32; care of bottles 
and other utensils used for, 32; 
skimmed, 32 ; mother's and modi- 
fied, for infants, 260-63. 

Milk and egg recipes, 34-41 : baked 
custard, 36; corn chowder, 34; 
cottage cheese omelet, 38; cream 
of cottage cheese soup, 35 ; cream 
soups, 35; creamed omelet, 39; 
creamy egg, 37; eggs in mashed 
potato, 41; farina cream soup, 
35; French omelet, 40; hearty 
omelet, 40; light omelet, 39; ome- 
let souffle, 39; poached egg, 37; 
potage a la reine, 35; scalloped 
eggs with cottage cheese, 38; 



INDEX 



309 



scrambled eggs with asparagus, 
37; scrambled eggs with cottage 
cheese, 38; scrambled eggs with 
peas, 37; scrambled eggs with 
tomato, 37; soft or boiled cus- 
tard, 36; spinach omelet, 40. 

Mills and milling, 108. 

Mince meat, tomato, 223. 

Mineral matter in food, 22-24, 146, 

Mint, 215. 

Mixed spices, 196, 279. 

Mock duck, 55. 

Molasses candy, 188; cookies, 279; 
sauce, 196. 

Mold, of peas or beans, 160; of 
spinach, 161. 

Mother's scalloped potatoes, 155. 

Mousse, coffee, 207; maple, 209; 
vanilla, 209. 

Mouth, the, 230. 

Muffin, bread, and cake recipes, 
127-44: angel cake, 142; barley 
and rice flour muffins, 129; boiled 
frosting, 143; bran muffins, 128; 
buckwheat griddle cakes, 131; 
butter cake, 136; caramel frost- 
ing, 143; chocolate cake, or 
devil's food, 139; chocolate hoov- 
ers, 140; chocolate nougat cake, 
139; cornmeal and wheat bread, 
133; cornmeal biscuits, 130; corn 
muffins, 129; corn pone, 127; 
crisp corn bread, 128; devil's 
food, 138; drop corn cakes, 127; 
drop ginger cakes, 135; fairy 
gingerbread, 135; fig filling, 137; 
filling, 139; filling for devil's food, 
139; golden cake, 142; grilled 
muffins, 132; hominy puffs, 127; 
Lady Baltimore cake, 139; lib- 
erty muffins, 128; maple sugar 
frosting, 136; marguerites, 141; 
marshmallow cake, 137; marsh - 
mallow cream or paste, 137; nut 
bread, 131; nut loaf cake, 140; 
nut macaroons, 141; old-fash- 
ioned soft gingerbread, 135; pis- 
tachio paste, 138; potato bread, 
133; prune loaf, 131 ; quick raisin 
bread, 130; raised muffins, 132; 
raised waffles, 132; Rhode Island 
corn cake, 127; rice bread, 134; 



rice or hominy cake, 128; rolled 
oats bread, 133; rye bread, 134; 
rye muffins, 129; soft ginger- 
bread, 135; sour-cream filling, 
137; sponge cake, 142; sponge 
drops, 140; spoon corn bread, 
130; Swedish macaroons, 141; 
uncooked frosting, 144; walnut 
cake, 137. 

Muffin method of mixing bread- 
stuffs, 122. 

Mush, 108, 264. 

Mustard, seeds, 216; prepared, 216. 

Mustard pickle, 227. 

Mutton, leg of, boiled, 57; stew, 

57- 
Mutton fat, 167. 

New York or Philadelphia cut, the, 

44, 45- 

Nitrogen in food, 21, 244, 245. 

Nursing mothers, suggestions for, 
260, 261. 

Nut bread, 131; loaf, cottage 
cheese, 96; (pecan) loaf, white 
sauce, 102; loaf cake, 140; loaf 
and rice, 103; macaroons, 141. 

Nut butter, and nut butters or 
margarines, 169. 

Nutmeg, 216. 

Nutrition, an exact science, 5. 

Nuts, 21, 92, 93. 

Oatmeal, and spinach soup, 115; 
beef, and tomato, 59; green pea 
and, soup, 115; soup, 114. 

Oats, no; rolled, 112. 

Oil, salad, 167; olive, 167, 168; cot- 
tonseed, 167, 168; corn, 167, 168; 
peanut, 169; cocoanut, 169; from 
other, seeds, 169. 

Oil pickles, 226. 

Oleomargarine, 168. 

Olive oil, 167, 168. 

Olives, beef, 56. 

Olympian cream, 188. 

Omelet, cottage cheese, 38; 
creamed, 39; French, 40; a 
hearty, 40; light, 39; souffle, 39; 
spinach, 40; sweetbreads, brains, 
or roe, 68. 

Onion and rice soup, 115. 

Orange and grape salad, 178; Bava- 



3io 



INDEX 



roise, 206; marmalade, 222; 

whip, frozen, 209. 
Orange extract, 217. 
Orange juice, for young children, 

262. 
Organized ferments, 230. 
Organs of digestion, 229-33. 
Oyster canapes, 82; salad, 180. 
Oysters, corn, 158; fancy roast, 82; 

fried, 82; jellied, 83; panned, 82; 

sauted, 83. 

Panned oysters, 82. 
Panocha, 187. 
Paprika, 216. 

Paste, marshmallow, 137; pis- 
tachio, 138. 
Pasteurization, 31. 
Pastry or baking-powder method 

of mixing breadstuff s, 123. 
Patties, cheese, 99. 
Pea (green), and oatmeal soup, 115; 

salad, 175; souffle, 160. 
Peach and ripe olive salad, 178; 

jam and marmalade, 222. 
Peanut, the, 89, 90, 92. 
Peanut butter, 92; oil, 169. 
Peanut butter jumbles, 280. 
Peanuts and rice, creamed, 104. 
Pear salad, 178. 
Pears, chipped, 224. 
Peas, 21. 

Peas, mold of, 160. 
Pecan nut loaf, white sauce, 102. 
Pectin, 152, 153. 
Pepper hash, 227. 
Peppermint extract, 217. 
Peppers, 216. 
Peppers, green, stuffed and baked, 

161 ; green, stuffed with cow peas, 

101. 
Pepsin, 231. 
Phosphorus, needed in the body, 

246. 
Pickle, mustard, 227. 
Pickles, 217; oil, 226; sweet, 226. 
Pickling, 226-28. 
Pie, rice meat, 60; shepherd's, 60. 
Pigs in clover, 62. 
Pilaf, Spanish, 117; Turkish, 1 17. 
Pistachio paste, 138. 
Pittsburgh samp, 119. 
Plain stew, 54. 



Plum conserve, 224, 225; pudding 
without eggs, 201. 

Poached egg, 37. 

Pone, corn, 127. 

Poor man's pudding, 193. 

Porcupine, apple, 197. 

Pork, 52. 

Pork, salt, fried, 58; with baked 
beans, 97. 

Potage a la reine, 35. 

Potassium, need of, for functioning 
of the body, 24; in fruit and vege- 
tables, 146. 

Potato, as staple of diet, 145; 
starch in, 146; baked, 149. 

Potato, bread, 133; loaf, corn and, 
156; salad, 175; shredded fish 
souffle, 78; soup, 154. 

Potatoes, chambery, 154; creamed 
eggs and, 156; Delmonico, 155; 
goldenrod, 156; Kentucky, 154; 
mashed — company style, 154; 
mashed, eggs in, 41; mother's 
scalloped, 155; pimento, baked 
cheese, 156; stuffed baked, 155. 

Poultry, fat of, 167. See Chicken. 

Poultry stuffing, herbs used in, 215. 

Preserves: apple ginger, 224; carrot 
and orange marmalade, 222; 
chipped pears, 224; currant con- 
serve, 224; fruit butter, 225; 
grape marmalade, 221; grape 
preserves, 221; green tomato 
marmalade, 223; orange marma- 
lade, 222; peach jam and mar- 
malade, 222; plum conserve (1), 
22|; plum conserve (11), 225; 
quince and cranberry jelly, 225; 
raspberry bar-le-duc, 225; spiced 
grapes, 221; tomato mince meat, 
223; tomato preserve, 223. 

Protein, 21; foods containing, 26, 
244; necessary quantity of, 244, 
245; one half ounce portions of, 
245, 246. 

Prune juice, 272. 

Prune loaf, 131; pudding, 199; 
whip (1), 199; whip (11), 199. 

Pudding, apple, 196; apple tapioca 
or sago, 197; boiled rice, 193; 
bread and butter, with whipped 
cream, 190; bread, 190; brown 
Betty, 191; brown Susan, 191; 



INDEX 



3ii 



cherry puffs, 198; chocolate and 
almond, 202; chocolate corn- 
starch, 193; corn, from fresh 
corn, 159; cottage, 194; date, 
198; farinaceous, for invalids, 
'291; fig, 201; fruit, 205; Indian, 
191; Indian tapioca, 192; Jeru- 
salem, 207; oatmeal, 119; orange 
tapioca, 198; plum, without eggs, 
201 J poor man's, 193; prune, 199; 
raisin, 201; rice and apricot, 192; 
rice flummery, 192; steamed suet 
and fruit, 200; tapioca, for in- 
valids, 291. 

Pudding sauce, brown sugar, 203; 
caramel, 203; chocolate, 203; 
frosting, 202; golden, 202; hard, 
202; raisin, 203; vanilla, 203. 

Puffed cereals, 112. 

Puffs, cherry, 198; hominy, 127. 

Pulses, 89-92: value as food, 89; 
the soy bean and the peanut, 89, 
90, 92; how to use, 90; baked 
beans, 90-92; ways of serving 
boiled, 91. See Legumes. 

Punch, fruit, 220. 

Quarters of beef, 45. 
Quick raisin bread, 130. 
Quince and cranberry jelly, 225. 

Rabbit, fricasseed, 63. 

Raised muffins, 132; waffles, 132. 

Raisin bread, quick, 130; pudding, 
201 ; sauce, 203. 

Ramekin, celery, 158; cheese, 97. 

Rarebit, Welsh, 93. 

Raspberry bar-le-duc, 225. 

Refrigerator, the, 9, 12, 13. 

Rendering of fats, 170. 

Rennin, 231. 

Rheumatism, food for, 287. 

Rhode Island corn cake, 127. 

Rice, in. 

Rice, and apricot pudding, 192; 
and barley flour muffins, 129; 
and nut loaf, 103; and onion 
soup, 115; and peanuts, creamed, 
104; bread, 134; cabbage and, 
157; cakes, 128; flummery, 192; 
meat pie, 60; pudding, boiled, 
193; scalloped, 116; with parsley 
or chives, 116. 



Risotto, 97. 

Roasting, 49. 

Roe, shad or other, 67; a la New- 
burg, 67; a la Poulette, 67; 
broiled, 68; creamed, 67; en 
• casserole, Maryland style, 68; 
omelet, 68; salad, 68. 

Roll, beef, 59. 

Rolled oats, 112. 

Rolled oats and peanut butter 
cookies, 280; bread, 133; wafers, 
281. 

Roquefort cheese, 86. 

Round, the, 47. 

Rump, the, 46. 

Russian tea, 219. 

Rye, in. 

Rye bread, 134; muffins, 129. 

Saffron, 215. 

Sage, 215. 

Sago, 106. 

Sago, apple, 197. 

Salad, carrot and green pepper, 
175; cheese jelly, 179; cherry, 
176; cottage cheese, 179; cottage 
cheese supper, 179; cucumber 
and pineapple, 177; ginger ale, 
177; hot cabbage, 174; green 
bean and pickled beet, 175; 
Hindu, 176; Japanese, 178; or- 
ange and grape, 178; oyster, 180; 
pea, 175; peach and ripe olive, 
178; pear, 178; potato, 175; to- 
mato salad jelly, 176; trans- 
Mississippi Exposition, 178. 

Salad, sweetbreads, brains, or roe, 
68. 

Salad dressing, boiled, 172; boiled, 
for fruit salad, 174; California 
mayonnaise, 172; cream, 173; 
French, 172; mayonnaise, 173; 
Russian, 174. 

Salad oil, 167. 

Salads, chicken and lobster, diffi- 
cult to digest, 253. 

Salisbury steak, 56. 

Saliva, the, 230. 

Salmon, canned, 71. 

Salmon timbale or loaf, 76. 

Salt, 23. 

Salt codfish balls, 79; hash, 78. 

Salt fish, 71. 



312 



INDEX 



Salt pork, fried, 58; with baked 
beans, 92. 

Samp, Pittsburgh, 119. 

Sandwich, toasted, 95. 

Sardines, 72. 

Sauces: apple, 197; foamy, 200; 
Hollandaise, 158; lemon, 194; 
molasses, 196. 

Sauces for meats, fish, etc.: 
brown, 103; caper, 66; cheese, 74; 
cream, 162; Creole, 65; curry, 66; 
for molded halibut, 73; tomato, 
73, 78, 102, 104, 118; white, 102. 

Sauces, pudding: brown sugar, 203; 
caramel, 203; chocolate, 203; 
frosting, 202; golden, 202; hard, 
202; raisin, 203; vanilla, 203. 

Sauces, relishes: cassareep, 217; 
catchup, 217; chili sauce, 228; 
chutney, 217; Devonshire sauce, 
217; Harvey sauce, 217; soy 
sauce, 217; Tabasco sauce, 217; 
walnut catchup, 217; Worces- 
tershire sauce, 217. 

Sauted oysters, 83. 

Savory, summer, 215. 

Savory fats, 171. 

Savory finnan haddie, 80. 

Scallop, cheese, 98. 

Scalloped eggplant, 159; eggs with 
cottage cheese, 38; fish, 76; green 
tomatoes, 162; meat, 59; pota- 
toes, mother's, 155; rice, 116. 

Scallops (1), 83; (11), 83; stewed, 83. 

School-children, good supply of 
food necessary for, 273; signs of 
good health in, 273; the right 
food for, 274; vagaries in food of, 
harmful, 275; the planning of 
the lunch-box for, 276. 

Scottish fancies or rolled oats 
wafers, 281. 

Scottish finnan haddie, 79. 

Scrambled brains, 68, eggs, with 
asparagus, 37 ; eggs, with cottage 
cheese, 38; eggs, with peas, 37; 
eggs, with tomato, 37. 

Scrod, to cook, 74. 

Shad or other roe. See Roe. 

Shellfish. See _ Clam(s), oyster (s), 
scallops, shrimp. 

Shepherd's pie, 60. 

Shrimp wiggle, 77. 



Sides of beef, 44. 

Sink, the, 9, 13, 14. 

Smelts, baked, 84; fried, 84. 

Smith, Dr. Richard, The Baby's 
First Two Years, 262. 

Smothered chicken, 63. 

Soda, baking, 124. 

Sodium, need of, in the body, 23; 
in fruit and vegetables, 146. 

Soft gingerbread, 135; old-fash- 
ioned gingerbread, 135. 

Soft or semi-solid diet, 283. 

Souffle, 64; cheese, 64, 94; fruit, 
208; omelet, 39; pea, 160; potato 
shredded fish, 78; squash, 162. 

Soup, baked bean, 101; black and 
white bean, flavoring for, 100; 
dried bean, 100; cheese, 34; 
cream, 34; cream of cottage 
cheese, 35; farina cream, 35; 
green pea and oatmeal, 115; len- 
til and split pea, 99; mashed 
beans as basis for, 91; oatmeal, 
114; oatmeal and spinach, 115; 
peanut, 34; potage a la reine, 35; 
potato, 154; rice and onion, 115; 
tomato, 153; vegetable, 153; 
wheat cream, 36. 

Soup-making from meat, 48, 49. 

Soup stock, 53; to clarify, 53. 

Sour-cream filling, 137. 

Soy bean, 89, 90. 

Soy sauce, 217. 

Spanish cream, 205; pilaf, 117. 

Sparerib, stuffed, 58. 

Spiced grapes, 221. 

Spices, mixed, 196, 279; use of the 
various, 215, 216; as ingredient 
of flour-mixtures, 122. 

Spinach, mold of, 161 ; oatmeal and, 
soup, 115; omelet, 40. 

Splash, 208. 

Split-pea soup, 99. 

Sponge cake, 142; drops, 140. 

Spoon corn bread, 130. 

Squash souffle, 162. 

Starch, 19; changes undergone by, 
105, 106; source of, 106; in the 
potato, 146; converted into 
sugar, in the body, 231, 232. 

Steak, Hamburg, 56; Salisbury, 
56. 

Steaks, 46. 



INDEX 



313 



Steamed suet and fruit pudding, 

200. 
Sterilization, 31, 32. 
Stew, beef, 54; mutton, 57; plain, 

Stewing, 50. 

Stomach, action of the, 231. 

Stoves, kinds of, 10, II; care of, II, 
12. 

Stuffed and baked green peppers, 
161; baked potatoes, 155; egg- 
plant, 160; sparerib, 58. 

Stuffing, 55; poultry, herbs used in, 

215. 

Sucrose, 183. 

Suet, 167. 

Suet and fruit pudding, steamed, 
200. 

Sugar, as ingredient of flour mix- 
tures, 122; value as food, 181; 
danger of improper use of, 181; 
valuable to prevent exhaustion 
under physical stress, 181 ; earlier 
forms in which it was used, 182; 
supply of, 182, 183; shortage of, 
during the War, 183; kinds of, 
183; cane, 183, 184; beet, 184; 
of milk, 185; malt, 185; fruit, 185; 
invert, 185; action of, on boiling, 
186; barley, 187; proper use of, 
in diet, 187. 

Sugar of milk, 28, 184, 185. 

Sugars, 19, 183-85. 

Sulphur, needed in the body, 246. 

Summer savory, 215. 

Supper, 254, 255. 

Swedish macaroons, 141. 

Sweet pickles, 226. 

Sweetbreads, 67; a la Newburg, 67; 
a la Poulette, 67; creamed, 67; 
omelet, 68; salad, 68. 

Swiss cheese, 87. 

Syrup, action in "boiling, 186; tests 
of, 186; for fruit beverages, 288. 

Tabasco, 216, 217. 

Table fats, 167. 

Tapioca, apple, 197; orange, 198; 

puddings, for invalids, 291. 
Tarragon, 215. 
Tea, place of, in diet, 211, 213; 

harmful ingredient of, 211; 

method of preparation for mar- 



ket, 212; kinds of, 212; Pekoe, 
212; Oolong, 212; Orange Pekoe, 
212; Chinese, 212; Indian, 212; 
Ceylon, 212; green, 212; black, 
212; method of making, 212. 

Tea, 218; iced, 219; Russian, 219. 

Teeth, the, 229. 

Tenderloin, the, 46. 

Thyme, 215. 

Timbale, salmon, 76. 

Toast, cheese, 97. 

Toast water, 287. 

Tomato, beef, oatmeal, and, 59; 
corn, and cheese, 95. 

Tomato preserve, 223; (green) 
marmalade, 223; mince meat, 
223; salad jelly, 95; soup, 153. 

Tomatoes, baked, 162; fried, with 
cream dressing, 162; scalloped 
green, 162. 

Tongue, calves', with tomato sauce, 
60; fresh beef's, 61. 

Trans- Mississippi Exposition salad, 
178. 

Trussing, 51, 52. 

Tuberculosis, food for, 286. 

Turkey, dressing for, 66. 

Turkish pilaf, 117. 

Typhoid fever, food for, 285. 

Uncooked frosting, 144. 
Unorganized ferments, 231. 
Utensils, kitchen, 7-9, 14. 

Vanilla extract, 217. 

Vanilla mousse, 209; sauce, 203. 

Vegetable fats, 168. 

Vegetable recipes, 153-63: aspara- 
gus loaf, 157; baked cheese and 
pimento potato, 156; baked ripe 
cucumber, 159; baked tomatoes, 
162; cabbage and rice, 157; cauli- 
flower a la Hollandaise, 158; cel- 
ery ramekins, 158; Chambery 
potatoes, 154; corn and potato 
loaf, 156; corn pudding from 
fresh corn, 159; corn oysters, 
159; creamed eggs and potato, 
156; Creole corn fritters, 159; 
Delmonico potatoes, 155; fried 
eggplant, 159; fried tomatoes 
with cream dressing, 162; Hol- 
landaise sauce, 158; Kentucky 



314 



INDEX 



potatoes, 154; mashed potatoes 
— company style, 154; mold of 
peas or beans, 160; mold of 
spinach, 161 ; mother's scalloped 
potatoes, 155; pea souffle, 160; 
potato soup, 154; potatoes gold- 
enrod, 156; scalloped eggplant, 
159; scalloped green tomatoes, 
162; squash souffle, 162; stuffed 
and baked green tomatoes, 161; 
stuffed baked potatoes, 155; 
stuffed eggplant, 160; tomato 
soup, 153; vegetable chowder, 
154; vegetable hash, 155; vege- 
table roast, 103; vegetable soup, 
153. See Legumes. 

Vegetable salads, 174-76. See 
Salad. 

Vegetables, composition of, 22-24, 
146; a source of minerals, 23, 24, 
146; a source of vitamines, 24, 
147, 148; consumption of, should 
be increased, 145; leaf, 146, 147; 
ways of grouping, 148; cooking 
of, 148, 149; summary of food 
value, cooking, and serving of, 

150, I5i- 
Vein, the, 47. 



Vitamines, 24; in milk, 28; in plant 
leaves, 147; in fruits and green 
vegetables, 247. 

Waffles, raised, 132. 

Walnut cake, 137; catchup, 217; 
ice, 210. 

Walnuts, jellied, 204. 

Wastes, the elimination of, in the 
body, 235, 236. 

Water, composition of, 18; impor- 
tance of, 18, 229; pure, 18; plain 
boiled, for infants, 262. 

Water glass, 33. 

Water-soluble B, 24, 148. 

Wheat, 120. 

Wheat cream soup, 36. 

Whey, 272; lemon, 288. 

Whip, frozen orange, 209; prune 
(1), 199; prune (11), 199. 

White bean soup, flavoring for, 100. 

Whitebait, 84. 

Wiggle, shrimp, 77. 

Wintergreen extract, 217. 

Woody fiber, 20. 

Worcestershire sauce, 217. 

Yeast, 125. 



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